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 stuff, you’ll be making it year round. The recipe 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.
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 yummy dipping oil. That’s what I call multi-tasking.
It’s all thrown into your food processor or blender (except for the chopped rosemary) and it turns into a savory, slightly-sweet, finger-licking-good hummus. Stir in the chopped rosemary. Add salt to taste.
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 chose to add fresh rosemary along with some fried sage. Super easy …and super tasty. You can use the oil from your roasted garlic to fry the sage leaves. Serve with warm grilled naan, fresh veggies, crackers or pita bread. Or 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!
- 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)
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.
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.