Feta and Pomegranates Butternut Hummus PT40M https://img4.cooker-king.com/201907/2019/1009/73/d/983195/300x200x90.jpg Feta and Pomegranates Butternut Hummus is a healthy fall or winter appetizer - great for Thanksgiving, the holidays, or just for snacking! Vegetarian, vegan and gluten-free. I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne. 8 servings Ingredients: crackers or veggies 2 tbsp. microgreens, optional 2 tbsp. chopped parsley 1/4 cup feta cheese 1/4 cup pomegranate arils freshly ground black pepper 1/4 cup water 1/4 cup extra-virgin olive oil, plus more for drizzling 1/2 tsp. sea salt, plus more for sprinkling 1/2 tsp. cayenne, less if sensitive to spice 1/2 tsp. coriander 1/2 tsp. cumin 3 tbsp. fresh lemon juice 1/4 cup tahini 1 1/2 cups cooked chickpeas, drained and rinsed 1 clove garlic 1 cup cubed butternut squash

    Feta and Pomegranates Butternut Hummus

    3.6

    ( By zhanghengshuo )

    Feta and Pomegranates Butternut Hummus is a healthy fall or winter appetizer - great for Thanksgiving, the holidays, or just for snacking! Vegetarian, vegan and gluten-free. I hope you need a last-minute Thanksgiving appetizer because this butternut squash hummus dip is so insanely good! It’s easy to make, especially if you’re roasting butternut squash for another recipe – just roast an extra cup of cubed squash and swirl this hummus together in no time. It’s thick, creamy, tangy, and nicely spiced from the cumin, coriander, and a bit of cayenne.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Prep Time 10 Mins
    • Cook Time 30 Mins
    • Total Time 40 Mins
    02 Ingredients
      • crackers or veggies
      • 2 tbsp. microgreens, optional
      • 2 tbsp. chopped parsley
      • 1/4 cup feta cheese
      • 1/4 cup pomegranate arils
      • freshly ground black pepper
      • 1/4 cup water
      • 1/4 cup extra-virgin olive oil, plus more for drizzling
      • 1/2 tsp. sea salt, plus more for sprinkling
      • 1/2 tsp. cayenne, less if sensitive to spice
      • 1/2 tsp. coriander
      • 1/2 tsp. cumin
      • 3 tbsp. fresh lemon juice
      • 1/4 cup tahini
      • 1 1/2 cups cooked chickpeas, drained and rinsed
      • 1 clove garlic
      • 1 cup cubed butternut squash
    03 Method
    • Step 1
      Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper.
    • Step 2
      Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
    • Step 3
      In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
    • Step 4
      With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
    • Step 5
      Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with crackers, and/or chopped veggies.
    04 Author
    zhanghengshuo zhanghengshuo
    79 Recipes

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