If you’re craving a snack that’s as vibrant in flavor as it is in color, then this recipe for Butternut Squash Hummus with Feta and Pomegranate is about to become your new favorite go-to. Creamy, tangy, and subtly sweet, this hummus twists the classic chickpea spread into something truly special with the rich addition of roasted butternut squash, the salty punch of feta cheese, and the jewel-like brightness of pomegranate seeds. Whether you’re planning a party appetizer or a wholesome snack, this dish promises a delightful balance of flavors and textures that’s guaranteed to impress.
Why You’ll Love This Recipe
- Bursting with Flavor: The combo of sweet butternut squash, tangy feta, and tart pomegranate is incredibly satisfying and unique.
- Easy to Prepare: Just a handful of simple ingredients and a food processor are all it takes to craft this dish quickly.
- Healthy and Wholesome: Packed with fiber, vitamins, and protein, it’s a nutritious choice that feels indulgent.
- Versatile Snack or Appetizer: Perfect for casual nibbling or impressing guests at your next gathering.
- Striking Presentation: The vibrant orange hummus dotted with red pomegranate seeds is as pretty as it is delicious.
Ingredients You’ll Need
Gathering fresh, simple ingredients is key to making this Butternut Squash Hummus with Feta and Pomegranate truly shine. Each element plays an important role: from the silky texture of roasted butternut squash to the salty creaminess of feta and the crisp sweetness of pomegranate seeds, everything works in harmony to create a flawless dish.
- Butternut squash: Roasted to caramelized perfection, it adds sweetness and smoothness to the hummus.
- Cooked chickpeas: Provide the classic creamy base and protein punch for traditional hummus texture.
- Feta cheese: Crumbled and tangy, it adds depth and a wonderful salty contrast.
- Pomegranate seeds: For a burst of fresh, juicy tartness and beautiful color.
- Olive oil: Enhances richness and helps emulsify the ingredients smoothly.
- Lemon juice: Adds bright acidity to balance the sweetness of the squash and feta.
- Garlic: Brings aromatic warmth for a flavor boost without overpowering.
- Ground cumin: Offers a subtle earthy spice that complements the other ingredients.
- Salt and pepper: To taste, ensuring every bite is perfectly seasoned.
Variations for Butternut Squash Hummus with Feta and Pomegranate
Feel free to get creative with this Butternut Squash Hummus with Feta and Pomegranate recipe! Whether you want to adjust textures, swap out ingredients, or cater to specific dietary needs, it’s incredibly forgiving and easy to tweak without losing its signature flavor.
- Vegan option: Replace feta with a soft vegan cheese or nutritional yeast for that cheesy note without dairy.
- Spicy twist: Add a pinch of cayenne or smoked paprika for some extra heat and smoky flavor.
- Nutty crunch: Sprinkle toasted pine nuts or walnuts on top for a textural surprise.
- Herbaceous note: Toss in fresh herbs like parsley, cilantro, or dill for an herb-forward version.
- Roasted garlic: Use roasted garlic instead of raw for a milder, sweeter garlic essence.
How to Make Butternut Squash Hummus with Feta and Pomegranate
Step 1: Roast the Butternut Squash
Begin by peeling and cubing the butternut squash, spreading the pieces on a baking sheet. Drizzle with olive oil, sprinkle a pinch of salt, and roast at 400°F (200°C) for about 25-30 minutes until tender and lightly caramelized. Roasting deepens the natural sweetness and softens the squash perfectly for blending.
Step 2: Prepare the Chickpeas and Garlic
If using canned chickpeas, rinse and drain well. Peel the garlic cloves and prepare them for blending—if you prefer a milder garlic flavor, consider roasting the garlic alongside the squash.
Step 3: Blend the Base Ingredients
In a food processor, combine the roasted butternut squash, chickpeas, garlic, lemon juice, olive oil, and ground cumin. Pulse until smooth and creamy, scraping down the sides as needed. This forms the luscious base of your hummus.
Step 4: Fold in the Feta
Add crumbled feta cheese to the food processor and pulse a few more times to incorporate without completely pulverizing the cheese—this creates delightful pockets of tangy, creamy feta throughout.
Step 5: Season and Adjust
Taste your hummus and season with salt and pepper as needed. If the hummus feels too thick, add small amounts of water or more olive oil to reach your desired consistency.
Step 6: Garnish with Pomegranate Seeds
Transfer the hummus to a serving bowl and sprinkle generously with fresh pomegranate seeds. The bright pop of ruby-red seeds adds not just color but a juicy contrast that elevates every bite.
Pro Tips for Making Butternut Squash Hummus with Feta and Pomegranate
- Roast squash evenly: Cut squash into uniform cubes to ensure consistent roasting and sweetness throughout.
- Use cold ingredients: Keep chickpeas chilled until blending for a fresher texture and flavor.
- Don’t overprocess feta: Pulsing preserves texture and prevents the cheese from becoming grainy.
- Adjust acidity wisely: Gradually add lemon juice and taste to avoid overpowering the natural sweetness.
- Toast seeds or nuts: For garnish, lightly toasting nuts intensifies their flavor and adds crunch.
How to Serve Butternut Squash Hummus with Feta and Pomegranate
Garnishes
Beyond its signature pomegranate seeds, this hummus pairs beautifully with a drizzle of high-quality olive oil, a sprinkle of freshly chopped herbs like parsley or mint, and even a handful of toasted sesame seeds for extra visual appeal and flavor.
Side Dishes
Serve alongside warm pita bread, crispy vegetable sticks, or even as a colorful spread on your favorite sandwiches and wraps. It’s also wonderful paired with a Mediterranean mezze platter featuring olives, roasted vegetables, and flatbreads.
Creative Ways to Present
For parties or gatherings, spread the hummus evenly on a large flat platter and create a pattern or swirl with a spoon, topping it with alternating clusters of pomegranate, feta crumbles, and herbs. This eye-catching presentation makes it a true centerpiece.
Make Ahead and Storage
Storing Leftovers
Store leftover Butternut Squash Hummus with Feta and Pomegranate in an airtight container in the refrigerator for up to 4-5 days, making it easy to enjoy later or pack for lunch.
Freezing
This hummus freezes well. Portion into freezer-safe containers and keep for up to 3 months. Thaw in the refrigerator overnight and stir well before serving to refresh the texture.
Reheating
Since this is a cold dip, reheating isn’t necessary; however, if you prefer it warmed, gently heat in a microwave in short bursts, stirring in between to avoid drying out.
FAQs
Can I use canned butternut squash instead of fresh?
While fresh roasted butternut squash delivers the best flavor and texture, you can use canned or pre-cooked squash in a pinch, adjusting seasoning accordingly since it may have a softer, less sweet profile.
Is this hummus gluten-free?
Absolutely. All the ingredients in Butternut Squash Hummus with Feta and Pomegranate are naturally gluten-free, making it a safe and tasty option for gluten-sensitive diets.
How long does the hummus last in the fridge?
Properly stored in an airtight container, it stays fresh for 4-5 days. Always check for any off smells or changes in texture before serving.
Can I substitute the feta cheese?
Yes, you can substitute feta with goat cheese for a different tang or use a vegan cheese alternative to keep the recipe dairy-free.
What pairs best with this hummus?
This hummus pairs wonderfully with fresh veggies, warm pita, grilled meats, or incorporated into grain bowls for added creaminess and flavor contrast.
Final Thoughts
Butternut Squash Hummus with Feta and Pomegranate offers an exciting twist on a classic favorite, combining unexpected flavors that are both comforting and vibrant. It’s a recipe that’s as fun to make as it is to eat, perfect for sharing with friends or treating yourself to a delicious, wholesome snack. Give it a try—you might just find it becoming a staple in your kitchen!