Serves 6
45 min
Roasted Garlic & Rosemary Pumpkin Hummus
Recipe GLPR2cd2c302dfd248
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.
