Name: Pumpkin Hummus with Rosemary & Roasted Garlic
Ingredients: 2 cloves roasted garlic ((see Recipe Notes)); 2 tablespoons extra virgin olive oil, plus more for serving; 2 tablespoons water; 1 can chickpeas, rinsed & drained; 2/3 cup pumpkin puree; 1 tablespoon pure maple syrup ((or honey)); 1/2 teaspoon finely minced fresh rosemary ((or more to taste)); salt to taste; roasted pumpkin seeds, for garnish ((optional)); several sprigs of fresh herbs for garnish ((optional))

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Just in time for those of you who are craving anything pumpkin this time of year. I must warn you though. Once you sample this Pumpkin Hummus with Rosemary & Roasted Garlic, you’ll be making it year round.

The original recipe comes comes from one of my favorite food bloggers, Lindsay Ostrom of Pinch of Yum. She insists that this is easy and so delicious. I can’t argue. It literally comes together in a few minutes. The flavor and texture …amazing. So darn good I just had to share it with you.

Short list of ingredients for your Pumpkin Hummus with Rosemary & Roasted Garlic…

Roasted garlic – Simmer the peeled, slightly crushed cloves in a small saucepan with olive oil over low heat.
Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
Canned chickpeas – Rinsed & drained. Also referred to as garbanzo beans. Using canned chickpeas for this recipe is a huge timesaver.
Pumpkin puree – Do not substitute with pumpkin pie filling. Pumpkin puree is simply pureed pumpkin with no additional ingredients. In contrast, pumpkin pie filling is a pre-made mixture containing pumpkin puree, along with added sugar, spices, and thickeners.
Pure maple syrup – Pure maple syrup is a natural sweetener derived solely from the boiled sap of specific maple trees. Unlike imitation syrups, pure maple syrup contains no additives, preservatives, or artificial ingredients. Honey can be used as an alternative.
Fresh rosemary – Finely minced. Fresh rosemary is recommended over the dried version for its brighter, more delicate flavor. If desired, save some sprigs to use as a garnish.
Salt – To taste.
Roasted pumpkin seeds – Optional but highly recommended to add as a topping before serving.

The roasted garlic is essential in making this one.

Please don’t try to make this with plain old minced raw garlic. The strong garlic flavor will take over and overwhelm the rest of the ingredients.

If you have roasted garlic handy (maybe you made extra the last time) you’re ready to go. Otherwise, you can duplicate the same roasted flavor by simmering peeled, slightly smashed garlic cloves in some olive oil.

Heat the oil on low, add the cloves (you can make extra so you have them for next time …just a thought) and within a few minutes, you have roasted garlic. And you didn’t even have to turn on the oven.

Save that olive oil. It’s infused with the wonderful roasted garlic flavor. Throw in a sprig or two of your favorite fresh herb(s) and you have a delicious dipping oil. That’s what I call multi-tasking.

Puree all ingredients, except the minced rosemary, in a blender or food processor until smooth.
If necessary, add a little more oil or water to achieve a creamy consistency.

I make my hummus in my food processor with great success each and every time. Magically, the mixture turns into a savory, slightly-sweet, finger-licking-good hummus.

Stir in the minced rosemary and mix until well combined.
Transfer to a serving bowl.
Garnish with a small amount of olive oil drizzle.
Add some roasted pumpkin seeds and/or fresh herb sprigs, if desired.

Transfer your creation to a serving bowl and drizzle a bit of extra virgin olive oil over the top. Add some toasted pumpkin seeds. Garnish with a few sprigs of fresh herbs.

I like to add fresh rosemary along with some fried sage, which is super easy and super tasty. You can use the oil from your roasted garlic to fry the sage leaves.

Serve your Pumpkin Hummus with Rosemary & Roasted Garlic with warm grilled naan, fresh veggies, crackers or pita bread. Whatever you love.

Pumpkin Hummus with Rosemary & Roasted Garlic

Recipe from Pinch of Yum

So easy and flavorful, perfect for that much-needed pumpkin fix!

Servings 6 servings

Author Rosemary Stelmach

Ingredients

2 cloves roasted garlic (see Recipe Notes)
2 tablespoons extra virgin olive oil, plus more for serving
2 tablespoons water
1 can chickpeas, rinsed & drained
2/3 cup pumpkin puree
1 tablespoon pure maple syrup (or honey)
1/2 teaspoon finely minced fresh rosemary (or more to taste)
salt to taste
roasted pumpkin seeds, for garnish (optional)
several sprigs of fresh herbs for garnish (optional)

Instructions

Puree all ingredients, except the minced rosemary, in a blender or food processor until smooth. If necessary, add a little more oil or water to achieve a creamy consistency.
Stir in the minced rosemary and mix until well combined. Transfer to a serving bowl. Garnish with a small amount of olive oil drizzle. Add some roasted pumpkin seeds and/or fresh herb sprigs, if desired.
Serve with warm grilled naan, pita bread, fresh veggies or crackers.

Recipe Notes

To quickly roast the garlic, simmer the peeled, slightly crushed cloves in a small saucepan with olive oil over low heat for 10 to 15 minutes. Keep an eye on it so that it doesn't get too brown.

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