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.
  • Level: Easy
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 servings
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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 lemon2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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