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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!
V. Chan
Today I’m talking about a deliciously crayzie hummus combo that I made over the weekend.
Let’s get real here. When I first made this Roasted Garlic and Rosemary Pumpkin Hummus like a ridiculous food blogger would, 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.
Watch How To Make Our Pumpkin Hummus
{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.
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.
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 & Rosemary Pumpkin Hummus
- Total Time: 25 minutes
- Yield: 6 1x
Description
This Roasted Garlic & Rosemary Pumpkin Hummus has amazing flavor and just 118 calories! Takes 5 minutes and you can serve it with anything.
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
- 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.
- 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).
- Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Dip
- Cuisine: Mediterranean-Inspired
Keywords: pumpkin hummus, garlic and rosemary hummus
No tahini?
So good!! I substituted 2 T tahini for part of the pumpkin. The roasted garlic was worth a little extra trouble!
Awesome hummus!
Had half can of pumpkin and was looking for a simple recipe, I used your garlic roasting technique, so good!
Another fantastic recipe!
Thank you
Let’s see! I used the correct can size (read the comment, but u still need to specify that in the recipe š ) . My mistake is I haven’t roasted the garlic correctly :P. I will roast additional garlic cloves and add it later to the paste. Thanks again!
Hi there,
I just made it to use as topping for flat bread (kept it in the fridge). Hmm I liked the flavor over all but I find that the taste of the chickpeas take over the paste. Can you edit the ingredients and specify how much in exact the volume/ size of the chickpeas can? š Thanks!
Hi, Zahra! We just used a 14-ounce can of chickpeas. š
I don’t know what I’m doing wrong but I completely charred my garlic! I tried low heat, followed the oil instructions… but it’s totally black and burnt. Any ideas?
So sorry to hear this, Felicia. š We would recommend reducing the cook time for the garlic to see if that helps.
This is a good recipe and a nice alternative to hummus with tahini. I added a little more of the oil from the garlic I roasted, a third roasted clove of garlic and a good amount of salt. It would be good to read comments from someone who actually made this recipe to see whether they had any variations on this. Regardless, a good hummus.
Glad you enjoyed this, Terese!
I see you donāt call for tahini. Is that correct?
That’s right. No tahini needed for this one, Lynn. š
Love this! Served it for an event for 150 and people are asking for the recipe.
This hummus is a game changer! Not only is it super delicious on literally anything, but it’s so easy to make and roasting the garlic in a pan is genius. Tried it with garlic parm pita chips, celery, and apples – it tastes good with everything! Thank you!
YUM. Garlic parmesan pita chips and this hummus sound perfect!
this looks great. What size can of chickpeas do you use for this recipe?
Hi, Judy! Just one 14-ounce can of chickpeas here.
I am really impressed by your blog. Your blog article is very informative & more helpful.
Thank you for sharing your valuable information.
Hello! Our hospital would like to feature your fabulous hummus recipe in a local “Hometown Holidays” insert put out by our small-town newspaper. It would accompany a general message about healthy holiday cooking, in a larger paper insert with other holiday ads. Nothing for sale in our messaging. Would that be okay with you? If not, no hard feelings, but if yes, how would you like us to credit you?
In Australia we don’t have tinned pumpkin. How many cups of puree are in a tin and I might be able to cook it myself. Thankyou!
How were you able to roast the garlic on the stove without burning? Mine came out scorched š
Can I serve this at my restaurant soft open?
So our annual fund had an over-the-top amount of leftover pumpkins. Now grant it, i was told you dont cook with Halloween pumpkins because they’re not sweet enough, and stringy…well i baked and blended in my ninja and its amazingly smooth, i cant wait to see how this recipe turns out…
I am looking forward to making this soup tonight! I was thinking of making it with pumpkin the first time and then butternut squash another time. How much fresh butternut squash should I use? Thanks for sharing!
Loved this recipe. Had leftover whole pumpkin roasted on the BBQ at Christmas. Delicious
YUUUM! Thanks s9 much for sharing! Do you think I could sub garlic powder? What is a serving size?
Hi Steph! I’d guess the serving size is 1/4-1/2 cup each. You could definitely substitute garlic powder – 1 clove equals 1/8 teaspoon of garlic powder.
We made this just now and changed it up just a little bit to suit our taste. We simmered the garlic in avocado oil and actually used the whole can of pumpkin puree. We added a little cinnamon and also a little smoked paprika. Yummy!! Thank you for the inspiration!
Sounds amazing! Thanks for the comment!
LOVE it. Awesome. And thank you!!
This was delicious. To roast my garlic, I cut off just enough of the top of a garlic head to expose the cloves, wrapped it in foil (no oil) and baked it in a 375F oven for 50 minutes. I have the oven on a lot this time of year, so throwing in a head or two of garlic at the same time I’m making dinner takes no extra time. Additionally, I added 1/2 tsp. of cayenne. If I wasn’t taking it to a dinner party, I probably would have made it hotter! Thanks for this amazing recipe!
Awesome! Glad you enjoyed it!
Wowza! Made this today after a long run and it was the perfect combo with tomato soup and multigrain tortilla chips. Good nutrition too. I didn’t have time to roast the garlic (I was rungry) and it was still fantastic!
Glad to hear it! š
Lovely recipe, I’ll try it soon. Thanks for the roasted garlic tip, I almost never make it because it take ages in the oven, but I love it.