Sweet and Savory Butternut Squash Hummus Dip

Ingredients

• 2 tablespoons shelled pepitas
• One 2-pound butternut squash, split lengthwise, seeds removed and discarded
• One 14-ounce can chickpeas, drained and rinsed
• 1/2 cup tahini
• 1/2 teaspoon ground cinnamon
• 1 garlic clove
• Kosher salt
• 1/2 lemon2 ounces feta cheese, crumbled (about 1/2 cup)
• 1/2 cup lightly packed arugula leaves, roughly chopped
• 1/4 cup pomegranate seeds
• Warm whole-wheat pita triangles, for serving

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