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Butternut Squash Hummus 1

Butternut Squash Hummus

Butternut squash hummus has roasted butternut squash blended with tahini & honey and topped with salty feta, tart pomegranate seeds, and fresh cilantro!
Course dips
Keyword butternut squash, dip, hummus
Prep Time 20 minutes
Cook Time 1 hour
Servings 6 - 8 as an appetizer
Author India

Ingredients

  • 2 medium butternut squash peeled, seeded and diced
  • 2 tablespoons olive oil
  • 2 teaspoons maharajah spice blend see DIY spice blend in recipe notes
  • 1/2 cup tahini
  • 1/4 cup honey
  • 1/2 teaspoon salt I used pink himalayan salt
  • 1/4 cup cilantro leaves
  • 6 - 8 ounces feta crumbled, plus more as desired
  • 1 pomegranate

Instructions

  1. Preheat your oven to 400 degrees.
  2. Peel, seed, and dice the butternut squash. Place the butternut squash in a large bowl and toss with the olive oil and spices until well covered.
  3. Line a baking sheet with aluminum foil (optional) and arrange squash in a single layer. Roast for 30 - 40 minutes, until squash smells fragrant and is soft and tender when pierced with a fork.
  4. Transfer the squash to a food processor. Add the tahini, honey and salt and process until smooth. Taste and adjust seasonings as desired. The butternut squash hummus should taste slightly nutty and sweet.
  5. Dessed the pomegranate by filling a medium sized mixing bowl with water. Cut the pomegranate in half and with the pomegranate submerged in the water and facing the bottom of the bowl, carefully peel out the arils. The arils will sink to the bottom while the white pith floats to the top. Discard the floating pith. Repeat with the other half. Place the arils on a paper towel and pat dry.
  6. Spread the butternut squash hummus onto a platter and top with the cilantro leaves, crumbled feta , and pomegranate arils.
  7. If you prefer, you can mix the cilantro, feta, and pomegranate arils into the butternut squash hummus.
  8. Serve with your favorite gluten free crackers, cucumber slices, or endive leaves.

Recipe Notes

To make your own Maharaja spice blend, whisk together the following spices in a small bowl: 1/2 teaspoon ground cardamon 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1/4 teaspoon ground cloves 1/8 teaspoon ground pepper 1/8 teaspoon finely ground salt