Butternut Squash Pomegranate Hummus
This recipe takes a traditional appetizer and gives it a modern autumn makeover. The hummus, with its seasonally spiced sweetness and vibrant pomegranates seeds, makes for a festive and healthy snack. These flavors make for a tasty soup (served hot or cold) as well—just cut the amount of garbanzo beans in half and follow the same steps.
Preheat the oven to 375 degrees F. Cut the butternut squash in half lengthwise and scoop out and discard the seeds. Drizzle with the olive oil and honey, and season with sea salt and black pepper. Top with the garlic. Place in the oven on a baking sheet, flesh-side up, and bake for about 45 minutes to an hour, or until tender.
Let the squash cool completely, then scoop the squash and garlic out with a spoon into a food processor or blender. Add the garbanzo beans, lemon juice, basil leaves, and cayenne pepper, and blend until smooth.
Transfer to a medium bowl and top with the pomegranate seeds and additional basil. Serve with whole wheat pita bread.