Step 1

In a food processor, combine the roasted squash, garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.

Step 2

With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)

Step 3

Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies.