Sweet and Salty Pumpkin Hummus

Ingredients:

• 1 butternut squash weighing 1 kg, cut in half lengthwise, seeds removed
• 1 can (400g) canned chickpeas, rinsed
• 2 tablespoons peeled pumpkin seeds
• 0.5 tbsp. tahini
• 0.5 tsp ground cinnamon
• 1 clove of garlic
• Half a lemon
• 60 g crumbled feta (about 0.5 cup)
• 0.5 cups tightly packed arugula leaves, coarsely chopped
• 1/4 tbsp. pomegranate seeds
• Warmed whole grain pita slices, for serving

Preparation:

1. Preheat oven to 220°C (425°F), spread pumpkin seeds on a baking sheet, and toast until fragrant, about 7 minutes. Transfer to a small bowl and let cool.
2. Line the same baking sheet with parchment paper. Roast the pumpkin, cut-side down, on the baking sheet until the skin is crispy in spots and the flesh is very tender when pierced with a knife, about 45 minutes. Let the pumpkin cool on the baking sheet until cool enough to handle, about 40 minutes.
3. Peel the pumpkin and discard the skin. Place the pumpkin pulp, chickpeas, tahini, cinnamon, garlic, and 2 teaspoons of salt in the bowl of a food processor and process until smooth. Add 3-5 tablespoons of water until the mixture is smooth and light. Pour the dip into a 2-quart serving bowl or a 9-inch glass pie dish.
4. Drizzle the dip with the juice of half a lemon and top with crumbled feta, arugula, pomegranate seeds, and pumpkin seeds. Serve with slices of whole-grain pita.