Roasted Garlic & Rosemary Pumpkin Hummus

Roasted Garlic and Rosemary Pumpkin Hummus. 100 calories and totally addicting. From Pinch of Yum.

Today I’m talking about a deliciously crayzie hummus combo that I made in my Blendtec and then GIVING AWAY A BLENDTEC!

Because I wuv my Blendtec.

Let’s get real here. When I first made this Roasted Garlic and Rosemary Pumpkin Hummus like a ridiculous food blogger would, um, Bjork and I just about died from the garlic. Not the good kind of died. I mean like really, the garlic was waaay too strong. Raw garlic is so overwhelming, and I always forget it when I haven’t made hummus in a while. But then we devour massive quantities of homemade hummus with raw garlic and experience spicy and pungent garlic mouth all day. ew.

So the lesson you can walk away with today is that roasted garlic in pumpkin hummus is dreamy. Unlike the raw stuff, it gives a more soft depth to the flavor and carefully seduces you into eating just 1,000 more bites. So so yummy.

Roasted Garlic and Rosemary Pumpkin Hummus. 100 calories and totally addicting. From Pinch of Yum.

{side note: I regularly use raw garlic for normal hummus, but for this fancy one I think it was just a bit too much. go easy if you like it raw. just go easy.}

So roasting garlic. Is it just me or is it annoying to roast garlic?

I recently found a new and awesome and EZ way to roast garlic –> Simmer the garlic cloves in olive oil until golden.

Roasted Garlic and Rosemary Pumpkin Hummus. 100 calories and totally addicting. From Pinch of Yum.

Where has this trick been all my life? WHERE? Because not only do you get these gorgeously roasty garlic cloves that can be pureed (as pictured) or used in all sorts of recipes to add the most rich, sweet depth to your food, but you get a roasted garlic flavored oil for your dipping with your bread or just to make sauteed veggies taste a little more awesome. Eeep!

Look at us being all homemade and fancy.

garlic-puree-3

Make pumpkin hummus with roasted garlic, serve it on some warm naan with honey because it’s incredible, and then go enter to win the best Blender in town. That’s sounds about right for a Friday.

And now I dunk.

Roasted Garlic and Rosemary Pumpkin Hummus. 100 calories and totally addicting. From Pinch of Yum.

Roasted Garlic & Rosemary Pumpkin Hummus
Author: Pinch of Yum
Serves: 6
Ingredients
  • 1-2 cloves roasted garlic (see #1)
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 can chickpeas, drained and rinsed
  • 2/3 cup pumpkin puree
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon finely minced fresh rosemary (more to taste)
  • salt to taste
Instructions
  1. To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.
  2. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
  3. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.

Pumpkin Hummus Nutrition


More from Pinch of Yum

Comments

  1. Roasted garlic and hummus is the best combo! This sounds awesome!! Perfect for a healthy football snack!

  2. This hummus is UNREAL. And roasting garlic like that – WHY oh why have I never tried that before? I make hummus more often than I care to admit (umm, a lot!) so I have to try this version next.

    Warm naan with honey. I love the way your mind works!

  3. OMG, your tip about sauteing the garlic in oil, GENIUS! Love love love love!

  4. I am in love with hummus lately. Just bought some awesome pita chips that would go together wonderfully.
    This sounds awfully good. Looking forward to giving it a try!

  5. OMG what a perfect fall appetizer!! This looks soooo good!

  6. I love this idea. I would have never thought of it. I really want to try this for fall. Thanks for sharing.

  7. I love hummus, garlic, and rosemary. I will definitely be making this!

  8. YUM!! I just won a ninja kitchen ultima, so I will try this recipe in there!

  9. this is a great recipe for Fall and now that I have a can of open pumpkin, I know what to do :)

  10. I always roast my garlic like that and figured everyone else did! Haha. How did you used to do it before? In the oven?

  11. I love hummus! When we were in Greece, we had a mezze platter with three different kinds of hummus, lots of olives, and feta cheese. I was in heaven!
    http://liveitinerantly.com

  12. Yeahhh so that looks and sounds absolutely incredible! Definitely need to try this :)

    Happy Blogging!
    Happy Valley Chow

  13. Hummus with naan! What a fabulous alternative to pita chips. I will definitely be trying this.

  14. I would have never thought of making hummus with pumpkin! Sounds so yum!

  15. Mmm….roasted garlic!!! This is the most perfect autumn dip ever!! I really love the flavor combo!

  16. This looks insaaanely good! I’m a little too much on the raw-garlic-lover side too, but I still like to be able to talk to people without having them wince at garlic breath :)

  17. Weirdly, despite loving chickpeas, I’ve never been a big hummus fan – but even I must admit that this looks AMAZING. Love the idea of honey with it too!

  18. Yummmm- I love roasted garlic! Making hummus in the blender is the best thing ever- so slick!

  19. How clever of you to roast the garlic. I like garlic, but I just want a hint of it. I am going to try the pumpkin hummus soon. Holidays are coming and this sounds like a great appetizer.

  20. What a GREAT idea to use roasted garlic in this pumpkin/rosemary hummus!
    Thanks for sharing this recipe and this method of roasting garlic – usually, I just wrap some cloves in foil and bake for 30 minutes.

  21. This has to be amazing. Two of my faves, hummus and pumpkin. Thanks for the recipe!

  22. Lindsay, love what you said about roasting the garlic. What a great way to use some pumpkin, too. I’d love a Blendtec Blender, because I’ll just take your word for it that it is awesome, since you should know, after all those batches of cauliflower sauce!

  23. Love the roasted garlic-pumpkin combination! This hummus sounds so dreamy, can’t wait to give it a try!!

  24. Hummus is my go-to snack/appetizer when I am in need of a quick, easy dish to share with company. I nearly always have the ingredients in the pantry but NEVER have thought to use pumpkin. Great idea!

  25. I think you get the prize for hummus I most want to try this fall! Me and pumpkin? We’re NOT like this. I’m just sort of okay with pumpkin pie and desserts. It’s all that mushiness. I can’t handle it. But mushiness and hummus were meant to be – can’t wait to try this!

  26. Wow, great combo!

  27. We are hummus and garlic luh-vuhs in this house! Love the idea of a new way to use up some pumpkin too – seems like there is inevitably some weird portion of it left after we do all that pumpkin bread, pumpkin cake, pumpkin cookie making. . . and this one is healthy too – what a novel concept!! ;) looks delightful!

  28. This sounds devine! I’ve had Blendtec on my wish list for awhile now, thanks for the chance to win!

  29. I’m completely obsessed with my blendtec too, which I named Lady Bird. She is a godsend. And this hummus – so glad I can make it in Lady Bird – it’ll be an epic hit at our home!

  30. Oh wow, this hummus is mind blowing! I’ve never heard of roasting garlic that way but it sure does seem a helluva lot easier than the traditional way. How convenient that I’ve got a batch of chickpeas soaking already…

  31. I have roasted garlic cloves in my slow cooker! I just separate the cloves and put them in the crock, cover them with olive oil,turn it on low,and when they are done I pour the oil and the cloves into a glass jar, put a lid on the jar,and store it in the refrigerator to use any time I need garlic or olive oil. I can’t wait to try your pumpkin hummus!
    I don’t have a website yet, I had googled a chocolate oatmeal cake recipe and your recipe popped up,so I went looking around here and found the roasted garlic and pumpkin hummus.
    I have to go grocery shopping to get some of the ingredients for these two recipes.

  32. I’m freaking out over here.

    I love the savory pumpkin spin! And I adore homemade hummus (totally into popping the little peels off the chickpeas like you recommend – http://www.thislifeabundant.com/dreamy-creamy-hummus-two-ways/)

    Pinned. And already have all the things to whip it up.

  33. sounds delicious!

  34. Genius using Roasted Garlic….. There’s not much I love more!! Haha I actually tried juicing raw garlic once… Bad idea I seriously stunk for days!

  35. Hi Lindsay! Looks delicious as usual :) Say, what are you using to get the nutrition facts on your recipe posts? My readers have been asking me to do the same on my blog (natashaskitchen.com) and everything I have found seems really time intensive. Thanks for your help and keep up the awesome posts! :)

  36. Thanks so much for sharing this fantastic recipe for hummus, and the tip for a new way to roast garlic! I really enjoy your blog, but have never commented. After tasting this awesome hummus, I had to say thanks! Today is my birthday, and I really enjoyed my hummus lunch! Now, if only I had a Blendtec…♥

  37. A really delicious hummus – LOVE the use of the “roasted” garlic
    Mary x

  38. Hi Lin! My 1st time commenting on ur blog. This pumpkin hummus completely blew me away! If i am gonna use fresh pumpkin, do i roast or boil them before making a puree out of it? Thank u very much!

  39. So this is a super elementary questions, but is pumpkin puree the stuff that you use to make pumpkin pie (with the spices mixed in)? Or is it the regular 100% pumpkin pumpkin? Thanks!

  40. Oh I love the sound of this. I actually had hummus at a restaurant not too long ago where there was way too much raw garlic. I love garlic and it was too much for me. Not good.

  41. Beautiful, healthy and creative! I just bought pumpkin and have been wondering what new to do with it this fall. And the garlic-in oil idea – so fab.
    I wonder if tahini would help or hurt, hm. I’ll likely add some turmeric too (SO many health benefits and a pretty color).
    Thanks!

  42. I recently made a soup with roasted garlic, pumpkin and leek. You’re right about roasted garlic and pumpkin, it’s such a great combo!

  43. I made this yesterday with kabocha squash instead of pumpkin (that’s what’s available here in Japan) and it was brilliant! I never would have thought to combine honey with rosemary in a hummus. This is a new favorite.

  44. Am going to make this for my dinner club Saturday, will let you know how it goes. I have always used roasted garlic for my hummus, the pumpkin sounds like an awesome addition.
    p.s. I love how you respond to comments…a lot of bloggers never answer readers questions and comments.

  45. This sounds wonderful! I am planning a dinner party and would love to try this as an appetizer. Do you think it is best fresh or ok to make the day before. Thanks!

  46. I just made up a batch of this and it was absolutely delicious with this rosemary olive oil bread: http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread/

    Thanks for the great tip on roasting garlic!

  47. What is the actual measurement of Pumpkin needed? Do you mean 2/3 of a smaller 15 oz can of Pumpkin or the larger can? I just made Pumpkin Chocolate Chip cookies (used a big can) and have the other half of the can in the fridge waiting for another tasty recipe. Now I know what I’m going to use it on! Can’t wait to try it!

    • Ok, I just reread the recipe, and either you updated it or my silly brain jumped a line up when I first read it…so now I see that it says 2/3 cup Pumpkin (not can). Silly me! :-) Making this today!! Yum!

  48. Just made this hummus for my son to take to a college class potluck. He specifically asked for hummus, so I thought this is the perfect time of year to try this out. OMG! So good!! We added 1 Tblsp of lemon juice to it to give a little zing. Definitely a keeper. Thank you so much for sharing this recipe! :)

  49. I made this for Thanksgiving and it was definitely a big hit! Plan on making this recipe again and again all throughout the year. Thank you for sharing!

  50. So excited to make this! And I don’t even like pumpkin. But this will be a perfect (easy) addition to my super bowl party food list.

  51. I made this today and it was fantastic. So easy, so tasty, and so healthy… I’m wondering what the catch will be.

  52. I just made this and had some with a really big green apple. Then, I told my husband there was a snack in the kitchen and went to workout. Came back and it was GONE!! I looked at the bowl and then at my husband. He smiled and said, I don’t know what happened?! Lol this recipe is a ten!

  53. Aloha Lindsay:

    I have been doing the Whole 30 since Jan.11….all grains and legumes are off of the Whole 30..
    I have been very successful in the program…down 37 #’s and feeling better than I have in 40 years. I feel I could do this recipe with less Chickpeas and more Pumpkin. Is there any other substitute for Chickpeas? Crazy question I know…It is just that my skin and gut are so much healthier without the beans and grains. Maybe some kabocha squash for half of the Chickpeas? Or a little soaked raw cashews? A little Chickpea probably would not hurt my system…just not a lot.

    This sounds so good I am going to have to find a way to make it for me, my style.
    Blessings, Anne

  54. PS to above posting…I will be using Plantain tortillas to scoop up the goodness. I modified the recipe from http://www.chubbyvegetarian.com … added ghee to the food processor in final blend and cook on an omelette/pancake maker from target. with the Ghee in the mix, I do not need to put ghee on the omelette maker. The greener the plantain the more savory..(I add spicy oregano on top of the plantain or mix into the ball before I flatten it for savory tacos).more yellow is more sweet (which may be the ones to use for this.) I also put the batter from the food processor in a baggie and take all the air out (This keeps very well in the refrigerator) and make them fresh every time I want one….the bag is empty in 4-5 days as this is my “taco” “bread” substitute. By the way, there is no need for a tortilla press…just cut a quart baggie …take of the zipper and two sides….leaving one side attached. ….roll a small tennis ball size in your hand and put between the layers of baggie…then use a clear glass pie dish to press down evenly on the baggie with the ball of plantain and you can see how big it is and how thin…carefully pick up the baggie and peel one side …put the plantain taco in the flat of your hand and peel the other side of the baggie off…then just set the taco in the pancake maker….in depression side…cook 1-2 minutes and close the machine and flip…open the machine and start the next two tacos in the depression side. I use this almost every day….

    Blessings, Anne

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