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.
Directions for: Sweet and Savory Butternut Squash Hummus Dip
Ingredients
2 Tbsp pepitas, shelled
2 lbs butternut squash, split lengthwise seeds removed and discarded
14 oz chickpeas, can drained and rinsed
cup tahini
tsp ground cinnamon
1 clove garlic
Kosher salt
lemon
2 oz feta cheese, crumbled (about 1/2 cup)
cup packed arugula, lightly leaves roughly chopped
cup pomegranate seeds
Warm whole-wheat pita triangles, for serving
Directions
1. Preheat the oven to 425F. 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.
Source and Credits
Courtesy of Food Network Kitchen.
Copyright 2016 Television Food Network, G.P. All rights reserved.
See more: Appetizer, Snack, Legumes, Vegetables, Vegetarian