A beautiful, creamy hummus wreath decorated with festive fall flavors! The perfect appetizer for your Thanksgiving table. 🧡 Ingredients: For the hummus: 1 can (15 oz) chickpeas, drained and rinsed ¼ cup tahini 2 tbsp fresh lemon juice 1 garlic clove 2 tbsp olive oil 2–4 tbsp cold water ½ tsp cumin Salt to taste For the topping: ½ cup roasted butternut squash, cubed ¼ cup pomegranate seeds 2 tbsp crumbled feta cheese 2 tbsp toasted pumpkin seeds ¼ cup chopped fresh parsley 1 large carrot, for the ribbon bow Fresh rosemary sprigs Olive oil and paprika for finishing Directions: Blend chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt until smooth. Add cold water gradually until creamy. Toss butternut squash cubes with a little olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until tender and lightly golden. Let cool. Place a small bowl upside down in the center of a large platter. Spread the hummus around it to form a wreath, then carefully remove the bowl. Decorate with roasted squash, pomegranate seeds, feta, toasted pumpkin seeds, and parsley. Use a vegetable peeler to make long carrot ribbons. Arrange them into a bow at the top and tuck in fresh rosemary. Finish with a drizzle of olive oil and a light sprinkle of paprika. Serve with warm pita bread, crackers, or fresh vegetables. 🧡 Lou's Kitchen Tip: Make the hummus a day ahead and refrigerate. Decorate just before serving for the freshest presentation! ✨ Made with love, served with gratitude. #ForYouPage #Thanksgiving #ThanksgivingRecipes #EasyRecipes #DinnerIdeas - @fromlouskitcken