Appetizer for 8
Butternut Squash Cranberry Hummus
Top creamy hummus with diced squash, cranberries, pomegranate arils, rosemary, and olive oil for a colorful appetizer.
$0.38per serving $
25 minstart to table
8servings
AmericanVegetarianVeganDairy-freeBudgetAppetizersSnacksNo-cookThanksgiving on a budgetFallSummer
Ingredients
- 10 oz container sabra classic hummus
- 3/4 cup diced butternut squash
- 1/2 tbsp extra virgin olive oil
- salt and pepper to taste (optional)
- 2 sprigs fresh rosemary leaves
- 1/2 cup fresh or frozen cranberries
- 1/4 cup pomegranate arils
Steps
- Spoon the hummus into a shallow serving bowl.
- Scatter the diced butternut squash, cranberries, and pomegranate arils over the hummus.
- Strip the rosemary leaves from the stems and sprinkle them on top.
- Drizzle with olive oil and season with salt and pepper.
- Serve immediately or chill for up to 25 minutes.
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