Butternut Greek Yogurt Hummus

Pops of pomegranate add sweetness to this hummus while the yogurt adds a rich and creamy texture. And a few colorful garnishes for festive cheer– you’ve got yourself a winning recipe.

50 minutes

1 cup butternut squash, peeled and cut into 1-inch-pieces

4 tablespoons extra virgin olive oil, more if needed

½ teaspoon ground cinnamon

½ teaspoon ground cumin

4 cloves garlic

Juice of 1 lemon

1 (15-ounce) can chickpeas, rinsed and drained

½ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

¼ cup tahini

Salt and pepper to taste


Pomegranate seeds

FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

Microgreens or parsley

Extra virgin olive oil

Pita chips

  1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper.
  2. Place squash on a baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with salt, pepper, cinnamon, and cumin.
  3. Roast for 25-30 minutes or until tender. Set aside to cool.
  4. Transfer cooled squash into a food processor and add the remaining 3 tablespoons of olive oil, garlic, lemon juice, chickpeas, Greek yogurt, tahini, salt, and pepper.
  5. Pulse to achieve desired consistency. Add extra olive oil to thin out if needed and season to taste.
  6. Transfer into individual serving bowls, drizzle with olive oil and top with Greek yogurt, microgreens, and pomegranate seeds. Serve with pita chips.
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