Description

Hummus that is packed with roasted butternut squash and topped with more butternut squash chunks and pomegranate seeds. Serve with crackers for dipping. Makes for the perfect fall or holiday appetizer.

Ingredients

Units Scale

Butternut squash:
1 butternut squash, peeled, seeded and chopped into 1/2 inch cubes
1 to 2 tablespoons grape seed or avocado oil
salt
Hummus:
1 1/2 15 ounce cans chickpeas, drained and rinsed
2 tablespoons tahini paste (sesmame butter)
2 cloves garlic
Juice of 1 lemon
1 1/2 cups of the roasted butternut squash
1 tablespoon honey (or sub maple syrup for vegans)
2 to 3 tablespons water
salt to taste
For serving
Pomegranate Arils, 2 to 3 of them
Optional: room temp honey goat cheese (omit for vegans)
Gluten free crackers

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Instructions

Roast the butternut squash: Preheat your oven to 400 degrees Fahrenheit. Add the squash to a large baking sheet. Toss it with the oil and salt so it is evenly coated in the oil, spread the squash out evenly on the baking sheet. Roast for 10 to 15 minutes, or until the squash is fork tender. Allow to cool for 15 minutes.
Make the hummus: Once the squash has cooled make the hummus. To a food processor add the chickpeas, tahini paste, garlic, lemon juice, 1 1/2 cups of the roasted butternut squash, honey, and 2 tablespoons of water. Process until well pureed add another tablespoon or 2 of water to thin it out as needed, the hummus should still be thick. Add salt to taste. Taste and adjust as needed. Add more honey for a touch more sweetness if needed. I usually don’t put honey in my hummus, but a little honey helped to bring out the sweetness of the squash.
Serve: Transfer the hummus to a serving bowl or platter, spread it out. Top with some of the remainder of the butternut squash cubes and some pomegranate arils, and pats of room temp honey goat cheese (optional). Serve with gluten free crackers for dipping.
Leftovers: For any leftovers store them in the fridge in separate containers, especially the pomegranate arils. Everything should keep for up to 1 week.

Notes

Prep ahead tips
-peel, seed, and cut up the squash
-seed the pomegranate. Store the arils in the fridge in an air tight container
-can make hummus up to 1 day in advance. Store the hummus, pomegranates, and butternut squash in separate containers. Assemble just before serving. If the hummus gets a little dry then mix in a little water or drizzle a little olive oil on top.