Sweet and Savory Butternut Squash Hummus Dip

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.]

Total Time:
1 hr 55 min
Prep:
20 min
Inactive:
40 min
Cook:
55 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 tablespoons shelled pepitas
  • One 2-pound butternut squash, split lengthwise, seeds removed and discarded
  • One 14-ounce can chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/2 teaspoon ground cinnamon
  • 1 garlic clove
  • Kosher salt
  • 1/2 lemon
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 1/2 cup lightly packed arugula leaves, roughly chopped
  • 1/4 cup pomegranate seeds
  • Warm whole-wheat pita triangles, for serving
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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