Sweet and Savory Butternut Squash Hummus Dip
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 32
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 8
- Sodium
- 475
- Total: 1 hr 55 min (includes cooling time)
- Active: 20 min
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
- 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.