Description
Mediterranean-inspired roasted garlic butternut hummus blends creamy chickpeas with sweet roasted butternut squash for a luxurious dip. Rich nutty flavors and silky texture invite you to savor each spoonful of this elegant Middle Eastern-style appetizer.
Ingredients
Scale
Main Ingredients:
- 1 small butternut squash (about 2.75 pounds / 1.25 kilograms), cut into 0.5-inch cubes
- 2 cups pomegranate arils
- 1 bulb garlic, cloves peeled
Spices and Seasonings:
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
Liquid and Binding Ingredients:
- 0.25 cup olive oil
- 0.25 cup freshly squeezed lemon juice
- 2 tablespoons tahini
- Sea salt, to taste
- Drizzle of olive oil
Toppings:
- 1 cup roasted butternut cubes
- 0.5 cup candied pumpkin seeds
Instructions
- Preheat the oven to 450°F (230°C) and prepare two baking sheets with parchment paper for even roasting.
- Distribute butternut squash cubes across the baking sheets, spreading them in a single layer to ensure thorough cooking.
- Place whole garlic cloves on one pan, then generously drizzle olive oil over each baking sheet.
- Sprinkle cumin evenly across the pans, then season with sea salt and freshly ground black pepper.
- Gently toss the squash and garlic to ensure complete and uniform coating with oil and seasonings.
- Roast the butternut squash for approximately 35 minutes, rotating the pans twice during cooking to promote even caramelization.
- Monitor the garlic closely, removing it after 7-15 minutes when it turns golden and becomes soft and fragrant.
- Allow the roasted squash and garlic to cool to room temperature, which helps develop deeper flavors.
- Set aside of roasted squash cubes for garnishing the final dish.
- Transfer the remaining roasted squash and garlic to a food processor.
- Add the remaining olive oil, cumin, smoked paprika, fresh lemon juice, and tahini to the processor.
- Blend the mixture until completely smooth, periodically scraping down the sides to ensure uniform consistency.
- Taste and adjust seasonings as needed to balance the flavors.
- Spread the hummus into a wide, shallow serving dish, creating an attractive presentation.
- Artfully top the hummus with reserved roasted butternut cubes, vibrant pomegranate arils, and crunchy candied pumpkin seeds.
- Optional: Drizzle additional olive oil over the top for extra richness and visual appeal.
- Serve immediately with fresh vegetable sticks, crispy pita chips, or your favorite crackers.
Notes
- Roasting brings out deep, caramelized flavors in butternut squash and garlic, transforming this traditional hummus into a rich, autumnal appetizer.
- Precise timing matters when roasting garlic to prevent burning, so watch closely and remove when golden and soft.
- Reserve a portion of roasted squash cubes for garnishing to add delightful texture and visual appeal to the final dish.
- Pomegranate arils and candied pumpkin seeds create a beautiful contrast of sweet, crunchy elements against the creamy hummus base.
- Tahini and smoked paprika contribute nutty and smoky undertones that elevate the overall complexity of the flavor profile.
- This versatile spread pairs wonderfully with crisp vegetables, warm pita chips, or artisan crackers for a crowd-pleasing appetizer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 295 kcal
- Sugar: 11 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg