Roasted Garlic & Rosemary Pumpkin Hummus

Name: Roasted Garlic & Rosemary Pumpkin Hummus
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 1 to 2 cloves garlic, peeled; 3 tablespoons olive oil, divided; 1 can (15 ounces) chickpeas, drained and rinsed; ¾ cup pumpkin puree; 1 tablespoon maple syrup or honey; 2 tablespoons water, plus more as needed; ½ teaspoon fresh rosemary, finely minced (adjust to taste); Salt to taste

Recipe GLPR2cd2c302dfd248

Sauce & Condiment

45 min

173 cal

Servings: 6

Stovetop

SNAP eligible

A creamy, earthy hummus blending chickpeas with roasted garlic infused in olive oil and the subtle sweetness of pumpkin. Fresh rosemary is stirred in at the end to preserve its bright, piney flavor. This smooth and savory dip is naturally plant-based and requires no dairy, making it perfect for serving with warm naan, fresh vegetables, crackers, or roasted vegetables.

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Ingredients

1 to 2 cloves garlic, peeled

3 tablespoons olive oil, divided

1 can (15 ounces) chickpeas, drained and rinsed

¾ cup pumpkin puree

1 tablespoon maple syrup or honey

2 tablespoons water, plus more as needed

½ teaspoon fresh rosemary, finely minced (adjust to taste)

Salt to taste

Directions

In a small saucepan, warm 2 tablespoons of olive oil over low to medium-low heat. Add the peeled garlic cloves and gently simmer them in the oil for 15 to 20 minutes, stirring occasionally, until they become golden, tender, and deeply fragrant. The garlic should be very soft and caramelized. Remove from heat and let cool slightly, reserving both the garlic and the infused garlic oil.
Place the drained and rinsed chickpeas, cooled roasted garlic, pumpkin puree, maple syrup or honey, the reserved garlic-infused oil, and 2 tablespoons of water into a food processor or blender.
Blend the mixture until completely smooth and creamy, scraping down the sides as needed. If the hummus is too thick, add more water one tablespoon at a time until you reach your desired consistency.
Transfer the hummus to a serving bowl. Stir in the finely minced fresh rosemary and season with salt to taste. The rosemary is added after blending to preserve its fresh, bright flavor.
Serve immediately with warm naan, pita bread, fresh vegetable slices, crackers, roasted vegetables, apple slices, or your preferred dippers. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Comments

Grocery List Plus Editorial Staff4

All ingredients are staples at Charlotte grocers—canned chickpeas and pumpkin at any Harris Teeter or Food Lion, fresh garlic and rosemary year-round, olive oil and maple syrup standard stock. At roughly $1.50–$2.00 per serving, this is a solid budget dip, especially if you use canned pumpkin rather than fresh. The 45-minute time is honest for roasting garlic and blending, though most of that is hands-off, making it workable for weeknight prep. It reheats or sits in the fridge for several days, practical for lunch additions or snack boards, and feeds a crowd as an appetizer or side without fuss.