Rosemary pumpkin hummus

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We go through hummus like water in my house. A big container gets dominated in about 3 days flat.

Scene: Ulysses comes home from work. I’m in the kitchen cooking.

Ulysses: “When’s dinner going to be ready?”

Me: “In just a few minutes.”

Ulysses: opens cabinet, stares for about 1 minute. Closes cabinet, opens fridge. Grabs hummus container and either baby carrots or pita chips.

Me: rolls eyes “Can’t you just wait like 10 minutes? Dinner is seriously almost ready.”

Ulysses: no response, just a smirk.

(we eat dinner, recently on the couch and watch an episode of Mad Men, put our plates on the counter when we’re done and wait to clean up until after the episode)

Ulysses: after finishing dinner, gets up, goes to fridge grabs hummus container again.

Me: “You’re eating hummus AGAIN?”

Ulysses: no response, just a smirk

This is my life. I live with a serial hummus addict.

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After 5 years of marriage, I’ve come to the realization however that there is no stopping or reasoning with this addiction. So, I’ve just decided to let it be and start making my own at least once a week in an effort to not spend $20/week on hummus.

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Since it’s fall and since I needed to use up 29 oz. of an open can of pumpkin, I ended up with pumpkin hummus. A little switch up from all the pumpkin sweets to a savory, herby, lemony dip for the all the hummus addicts out there. Considering it costs about 1/4 of the price of the store bought, took 5 minutes to make and tastes nothing like any flavor you can buy, I might refrain from the eye roll next time he opens the fridge.

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We’ll see.

I guess there could be worse things to be addicted to.

 

Rosemary Pumpkin

Hummus

Yield: about 1.5-2 cups

  • 1 can (15 oz) chickpeas, drained & rinsed
  • 1/2 cup pumpkin puree
  • 1 clove of garlic
  • 1 tablespoon fresh rosemary, minced
  • 1/2 teaspoon cumin
  • juice of half a lemon
  • ~ 5 tablespoons extra virgin olive oil*
  • salt & pepper to taste

Directions:

In a food processor, combine all ingredients except olive oil and pulse until coarsely chopped. Slowly add olive oil in small increments as food processor is running until it reaches desired consistency. You may want to scrape down the sides once or twice while processing.

*I used about 5 tablespoons of olive oil but, if you want it very creamy you will need to use a little more.

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Comments

  1. 1

    I added white beans to a pumpkin ravioli filling now I can’t wait to make legitimate hummus with pumpkin. I’m sure the rosemary is a delicious addition!

  2. 3

    What a good way to use up your pumpkin. I haven’t been able to find the big cans anywhere! And I guess you can count your blessings. At least he has a “healthy” addiction:)

  3. 4

    I’ve never thought about using pumpkin for hummus– brilliant!!! And I love rosemary in anything in the fall and winter…yum!

  4. 5

    I feel like Ulysses and Mike are sometimes the same person. We BLOW through hummus around here. Mike eats it after work before dinner AND has it on sandwiches at lunch. I like it, but rarely eat it.

  5. 6

    I tried to make hummus for the first time the other day since I accidentally opened a can of chickpeas instead of beans. It actually turned out pretty good and SIGNIFICANTLY cheaper the huge containers I buy at BJ’s. I have not tried it with pumpkin yet……I fear you may soon turn INTO a pumpkin :)

  6. 9

    paul is the SAME WAY! right for the hummus or salsa b/c he’s so damn impatient! haha! this looks diviiiine love!

  7. 10

    Kevin does the exact same thing with chips. Apparently they’re an appetizer and a dessert for him. (I wish I had his metabolism!)

  8. 11

    This looks AMAZING I am definitely going to make it this Sunday for our guests!

  9. 12

    I love this idea! I’m grabbing the ingredients today. My 12 year old girl will love it. Good snackin’s. thx.

  10. 13

    Mmm – this looks perfect, I will have to try!

    we always have hummus here too. pretzels and broccoli are the current dippers, although those are subject to change. to you know, a spoon. ;)

  11. 14

    Wives of hummus addicts unite. We are enablers, aren’t we? G is exactly the same with the pita and hummus. I may have to start making at home as well.
    Love your pics!

  12. 15

    Such a simple recipe, but a neat idea to use pumpkin. The rosemary sounds like a delicious touch. Will be trying it this weekend!

  13. 16

    Ooh how come your hummus looks so much more exciting then mine!? :) Once again another fabulous recipe!! I’m sure theres none left now though, what with the hummus monster (Ulysses) prowling the kitchen every hour on the hour! Ha!

  14. 18

    Boy, our husband’s share the same characteristics :D I love hummus and it’s so darn easy to make rather than forking out $$$! And you’ve paired it so deliciously with pumpkin. Kudos :D

  15. 19

    I totally need to make this for my bf. He eats hummus every week and I think he’d love this.

  16. 20

    i seriously have the same “problem” with my husband and hummus. i swear how can they eat so much before and after eating! gotta love ‘em. thanks for the recipe and beautiful pics!!!

  17. 21

    Dear Gina, thank you for all the pumpkin recipes! I have some freshly pureed pumpkin I needed to use up so I went in search of a pumpkin chocolate chip recipe and stumbled on your running and cooking (very healthfully, I might add!) blog. I want to cook and run like you do! I made the pumpkin banana chocolate chip bread since I also had bananas withering away on the microwave and it turned out great! Not at all dry, and I wasn’t missing any of the sugar or oil one would normally see in such a recipe as I so I hoped I wouldn’t. So once again, thanks!

    • 22
      Running to the Kitchen says:

      So glad you liked the bread Bekki! I’m thinking about making it again this weekend actually b/c I have the perfect amount of pumpkin left :)

      • 23

        Nothing like efficiency. Very much in keeping with the whole concept of health, right? A friend of mine calls it, “cooking from the fridge.” Maybe that’s a common phrase and I just don’t know it, but I’ll go ahead and give her credit anyway.

  18. 24

    My husband is totally the same way! This hummus looks amazing, I’m definitely going to try it soon.

  19. 25

    I tried this today & doubled the pumpkin. I had made my own puree from a pie pumpkin and with only 1/2 cup I wasn’t tasting the pumpkin flavor. So I added another 1/2 cup and yum! I also upped the olive oil for a more creamy texture like you suggested. Delicious recipe, thanks!

    • 26
      Running to the Kitchen says:

      Glad you liked it! I like the idea of upping the pumpkin, it original is definitely a pumpkin “undertone” :)

  20. 27
    EA-The Spicy RD says:

    Fabulous idea! Somehow I never thought to combine hummus and pumpkin together…I especially love the addition of rosemary which is growing everywhere in my yard. So glad I found your recipe and blog at Healthy Aperture!

  21. 28

    hi gina — you don’t think it needs tahini? i’ve only made hummus once — it was earlier this year — and it was kind of boring sans tahini. obviously you know this stuff a lot better than i do, just wanted to check. this recipe has more spices than the blah one i made, so maybe that stuff makes up for it. insight appreciated! : )

    • 29
      Running to the Kitchen says:

      I didn’t have tahini on hand so I made this without it. It would definitely be creamier with it but I thought it was fine as is. The lemon, rosemary and garlic give it plenty of flavor but the tahini would make it a bit creamier. more olive oil will have the same effect too. If you’re worried, add it! I don’t think some tahini will throw the flavors off much :)

  22. 31

    turned out great! featured it here, on mother nature network, with a link back to your site.
    http://www.mnn.com/food/recipes/stories/recipe-pumpkin-rosemary-hummus

  23. 33

    For Thanksgiving, I doubled the pumpkin so it was a 1-1 pumpkin/chickpea ratio, then added some cinnamon and cloves as well. Gave it a great fall flavor

  24. 34

    Oh my, how interesting! And with Mary’s crackers?! My favorite :D

  25. 35

    Ooh, I have some pumpkin purée in my pantry and cooked chickpeas in my freezer. This hummus looks like a great use for them. :)

  26. 36

    Hi Gina- I look forward to trying your version of pumpkin hummus using rosemary. Thought you might like to try my version!

    http://hollylarsonrd.blogspot.com/2012/09/decadent-dip-spiced-pumpkin-hummus.html

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