Butternut Hummus with Feta & Pomegranates
Ingredients
The hummus
-
1
cup
cubed butternut squash
-
1
large or 2 medium
garlic cloves
-
1½
cups
cooked chickpeas
-
¼
cup
tahini
-
3
tablespoons
fresh lemon juice
-
½
teaspoon
cumin
-
½
teaspoon
coriander
-
½
teaspoon
cayenne
-
½
teaspoon
sea salt
-
¼
cup
extra-virgin olive oil
-
¼
cup
water
-
to taste
none
freshly ground black pepper
For topping & serving
-
¼
cup
pomegranate arils
-
¼
cup
feta cheese
-
2
tablespoons
chopped parsley
-
2
tablespoons
microgreens (optional)
-
to drizzle
none
olive oil
-
none
none
pita, crackers and/or veggies
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and pepper on the baking sheet.
- Wrap the garlic cloves in foil with olive oil and salt, and place them on the baking sheet.
- Roast for 20 to 25 minutes until the squash is tender, then let it cool slightly.
- In a food processor, combine the roasted squash, garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
- With the processor running, drizzle in the olive oil and add water as needed to achieve a smooth consistency.
- Taste and adjust seasonings as necessary.
- Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, and microgreens if using.
- Drizzle with olive oil and serve with pita, crackers, and/or veggies.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
10mg
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