Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe

If you’re craving a dip that’s both vibrant and cozy, you’ve got to try this Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe. It’s one of those recipes that instantly feels like fall in a bowl but is just as perfect for any time you need a little snack magic. Seriously, the roasting brings out this deep, caramelized sweetness in the butternut squash that pairs so beautifully with the creamy chickpeas, while the pop of pomegranate arils and pepitas adds a refreshing crunch and tang that keeps every bite interesting. Stick with me—I’m going to walk you through every step to make sure your hummus turns out fan-freaking-tastic!

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Ingredients You’ll Need

This recipe uses fresh, wholesome ingredients that marry beautifully for a balanced hummus. When shopping, I suggest picking a firm butternut squash without soft spots and the freshest pomegranate you can find, as they really elevate the final flavor and texture.

• Butternut Squash: Choose one that feels heavy for its size and has a tan, matte skin—this’ll roast nicely and bring out the sweetness.
• Olive Oil: Use a good quality extra virgin olive oil; it makes a noticeable difference in richness.
• Salt and Pepper: Essential for seasoning and balancing the sweetness with a little bite.
• Freshly Ground Nutmeg: This tiny addition adds warmth and depth without overpowering the other flavors.
• Chickpeas: Canned works perfectly for convenience; just rinse and drain well for best results.
• Tahini: Adds creaminess and that signature hummus flavor—don’t skip it!
• Ice Water: It’s a trick I discovered that lightens the hummus and keeps it silky smooth.
• Pomegranate Molasses: This sweet-tart drizzle is magic—it brightens the hummus and adds a tangy complexity.
• Pomegranate Arils: Instructions say sprinkle generously; I like to add more for that fresh burst of flavor and color.
• Roasted Pepitas (Pumpkin Seeds): Toasted pepitas add a wonderful crunch and a slightly nutty flavor.
• Sage Leaves: Fresh sage brings an herbal note that pairs perfectly with the sweetness of the squash.

Variations

I love how flexible this roasted butternut squash hummus recipe is. You can tweak it based on the season or what you have on hand, which always makes me feel creative and keeps it interesting each time I make it.

• Add a Spicy Kick: When I want a little heat, I toss in a pinch of cayenne or some smoked paprika—your taste buds will thank you!
• Nut-Free Version: Swap out tahini for sunflower seed butter if you’re avoiding nuts and seeds; the creaminess is slightly different but still delicious.
• Seasonal Fruit Toppings: Sometimes I swap out pomegranate arils for fresh figs or roasted cranberries—seasonal twists that never disappoint.
• Herb Variations: Beyond sage, fresh thyme or rosemary also work wonderfully, especially when roasted alongside the squash.

How to Make Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe

Step 1: Roast Your Butternut Squash to Sweet Perfection

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep things easy and mess-free. Toss your cubed butternut squash with olive oil, salt, pepper, and a pinch of freshly ground nutmeg. I like to roast the squash for about 15 minutes, then toss it gently to ensure even cooking, and roast for another 15 minutes until it’s fork-tender and caramelized around the edges. You’ll know it’s ready when it’s golden and soft; this roasting step is crucial because it pulls out that lovely sweetness that sets this hummus apart.

Step 2: Blend Chickpeas and Squash to Creamy Bliss

While your squash is cooling slightly, go ahead and drain your chickpeas. Add 1 ½ cups of chickpeas into your food processor and pulse until they’re pureed smoothly—this creates the creamy base for your hummus. Then add in your roasted butternut squash cubes and blend again until smooth. This combination is already tasting amazing at this stage, trust me!

Step 3: Incorporate Tahini, Olive Oil, and Seasonings

Next, add the tahini to the processor and blend for another minute or so until everything is combined well. With the processor running, gradually drizzle in the olive oil—it helps create that luscious texture. Then season with salt and pepper, blending briefly and tasting as you go. Don’t be shy about adjusting the seasoning; it’s all about hitting that perfect balance.

Step 4: Finish with Ice Water for Silky Smoothness

The trick I learned for ultra-smooth hummus is to add ice water last while the processor’s running. Stream in about 3 tablespoons of ice water and watch the texture transform—your hummus will turn beautifully creamy and light. This little step makes a world of difference, especially in homemade versions.

Step 5: Garnish and Serve with Pomegranate Molasses, Arils, and Pepitas

Spoon your hummus into a serving bowl and drizzle generously with pomegranate molasses—this adds that perfect tangy-sweet finish. Then add another quick drizzle of olive oil for richness. Top with the extra chickpeas, chopped fresh sage leaves, juicy pomegranate arils, and those crunchy roasted pepitas. Serve it right away and watch how everyone lights up with every dip!

How to Serve Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe

Garnishes

I stick to the classic garnishes the recipe suggests because they’re perfect—pomegranate molasses drizzled on top gives a glossy tang, pomegranate arils add jewel-like pops of freshness, while roasted pepitas bring gentle crunch and nuttiness. I also love sprinkling a little extra fresh sage or even a pinch of smoked paprika for a subtle smoky touch.

Side Dishes

This hummus pairs beautifully with warm pita bread, crisp veggie sticks (think carrots and cucumbers), or as a spread in wraps and sandwiches. I’ve also served it alongside roasted cauliflower or grilled chicken for a wholesome meal. My family goes crazy for it served with homemade flatbread and a side salad.

Creative Ways to Present

For a festive occasion, I like to serve this roasted butternut squash hummus in a shallow bowl surrounded by a ring of pomegranate seeds and pepitas, adding sprigs of fresh herbs for a pop of green. You could also drizzle fancy olive oil infused with garlic or chili flecks. Another fun idea is to swirl in a bit of beet hummus or serve alongside colorful crudités for a vibrant party platter.

Make Ahead and Storage

Storing Leftovers

I store leftover hummus in an airtight container in the fridge, and it keeps well for about 4-5 days. Before serving again, just give it a good stir and you might want to add a little drizzle of olive oil to freshen it up. It tastes great chilled or at room temperature.

Freezing

I’ve tried freezing this hummus a couple of times with good results—just portion it into freezer-safe containers, leaving some headspace as it may expand slightly. Thaw overnight in the fridge. Keep in mind the texture might be a bit less smooth after freezing, so a quick blitz in the food processor or a stir with a splash of water can bring it back.

Reheating

This hummus is best enjoyed cold or at room temperature, but if you want to warm it, do so gently by placing the container in a warm water bath or microwaving in short bursts, stirring in between. Avoid overheating as it can dry out or split.

FAQs

Final Thoughts

I absolutely love how this Roasted Butternut Squash Hummus with Pomegranate and Pepitas Recipe manages to feel both cozy and fresh at the same time. From the first bite, you get that creamy, sweet, and tangy mix that has made it one of my go-to recipes whenever I want to impress friends or just treat myself in a simple, wholesome way. If you’ve never tried playing with roasted veggies in your hummus before, this is the perfect place to start—it’s easy, rewarding, and adds a beautiful twist to a classic. Trust me, once you try it, your snack game will never be the same!

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