Recipe Instructions:
Ingredients
1 cup cubed butternut squash (½ inch cubes)
1 large or 2 medium garlic cloves
1½ cups cooked chickpeas, drained and rinsed
¼ cup tahini
3 tablespoons fresh lemon juice
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon cayenne, less if sensitive to spice
½ teaspoon sea salt, plus more for sprinkling
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup water, or as needed
freshly ground black pepper
for topping & serving:
¼ cup POM POMS pomegranate arils
¼ cup feta cheese
2 tablespoons chopped parsley
2 tablespoons microgreens, optional
drizzle of olive oil
pita, crackers and/or veggies
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies.
Special thanks to POM Wonderful for partnering on this post!
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49 comments
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rate this recipe (after making it)
Barbara
12.27.2022
This recipe is just wonderful. I even cheated once and made it with frozen cubed butternut and it was still terrific! Definitely a delicious and very pretty dip ❤️
Charles
02.19.2022
Loved this recipe!!
Elizabeth
01.07.2022
I was looking for a nice holiday snack for a party of really healthy eaters. And I love all things butternut squash!! This was perfect! Made this as written but thought that it needed a bit more squash so I roasted some more to add before finishing the hummus!!!! Yum!!! I served it with homemade sourdough crackers and sliced English cucumbers and it was a hit! I’ll be making this to have on hand for myself since I almost always have all the ingredients on hand. Wonderful dip and beautiful for the holiday’s.
Jeanine Donofrio
01.08.2022
Hi Elizabeth, I’m so glad it was a hit!
Lori
11.23.2021
Hi! Wondering how long this keeps in the fridge? Thanks!
Jeanine Donofrio
11.24.2021
Hi Lori, the hummus will last up to 5 days. I’d assemble the garnishes when ready to serve.
Debbie
02.20.2021
Outstanding!!!! Absolutely delicious!!!!
Alicia
01.29.2021
This was my first successful hummus recipe! In all fairness, it’s only my second try. Couldn’t find pomegranate the time of year I made it. Even as a standalone it’s delicious. Adding the feta and mixed greens were a bonus.
Jeanine Donofrio
01.30.2021
I’m so glad you loved it!
Ellen Hewlett
11.29.2020
I made this as written for a Thanksgiving appetizer. It was perfect and got rave reviews. I will be making more for the Christmas holiday parties
TristaBoots
11.26.2020
What are your thoughts on using acorn squash instead (since it’s what Inhave on hand)? And roasting either?
Jeanine Donofrio
11.26.2020
Hi Trista, I think it would work fine. Roast halves cut side down, then remove the skin (it’s easier than peeling it first). You’ll have to kind of eyeball the amount.
Trista Boots
11.27.2020
This turned out so thick and creamy! Such a yummy hummus with holiday-vibe garnish. I didn’t have tahini so I added chili powder for an extra kick.
Kitchengeeky
03.18.2020
Wow, really a mouthwatering dish it is. Can it be served as dessert?
Laurie
02.13.2020
I just made this, minus the cayenne because my four year old child can’t stand spicy food, and it turned out perfect.
To speed things up, I cooked the squash in an Instant Pot.
To create a silky smooth texture, I combined the ingredients in my Vitamix, which worked out lovely.
Plus, to keep it vegan, I omitted the feta cheese and sprinkles extra salt on top.
Jeanine Donofrio
02.15.2020
Hi Laurie, I’m glad you enjoyed the hummus!
Beth
12.09.2019
This was delicious! I roasted the squash a few days in advance so it came together really quickly on serving day. Everyone loved it!
Robyn
11.26.2019
I’m a serious hummus connoisseur and I’m suspicion of “flavored” hummus. Trust me when I say … this hummus is amazing! And beautiful when topped with the feta and dried cranberries (I couldn’t find pomegranate but this sub worked perfectly). YUM!
Susan
09.27.2019
I didn’t have any coriander, so I used 1 tsp of garam masala and no additional cumin. It still turned out wonderfully! I’ll definitely be making this again.
Jeanine Donofrio
09.27.2019
Hi Susan, I’m so glad you loved it!
HelpfulforHomes
04.28.2019
This recipe is loosely adapted from the Butternut Squash & Tahini Spread recipe in Yotam Ottolenghi’s book Jerusalem. I looooove this cookbook and I reach for it often whenever I’m craving anything with middle eastern flavors.
Lori B
12.22.2018
This is great! Don’t shy away from the cayenne.
Jeanine Donofrio
12.22.2018
Hi Lori, I’m so glad you loved it!
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Hello, we're Jeanine and Jack.
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
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