Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Sweet and Savory Butternut Squash Hummus Dip
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- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 8 mg
- Sodium
- 475 mg
This hummus gets its luscious texture and sweetness from roasted butternut squash. We added a little cinnamon for warmth and tempered it with salty feta cheese and a bright burst of pomegranate seeds which also make it super festive for a holiday party or a fall family dinner.
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 8 mg
- Sodium
- 475 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool.
- Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.
- Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.
- Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles.
