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pumpkin hummus with rosemary & roasted garlic

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

  1. 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.

  2. 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.

  3. 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.