A rosemary, lemon and garlic infused pumpkin hummus that is cheap, quick and like nothing you can buy in the store. Add this to your holiday celebrations!
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.
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.
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.
We’ll see.
I guess there could be worse things to be addicted to.
Rosemary Pumpkin Hummus
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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. ;)
I love this idea! I’m grabbing the ingredients today. My 12 year old girl will love it. Good snackin’s. thx.
This looks AMAZING I am definitely going to make it this Sunday for our guests!
Kevin does the exact same thing with chips. Apparently they’re an appetizer and a dessert for him. (I wish I had his metabolism!)
paul is the SAME WAY! right for the hummus or salsa b/c he’s so damn impatient! haha! this looks diviiiine love!
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 :)
I have a nice orange “glow” to me. Safer/cheaper than tanning ;)
Testing :)
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.
I’ve never thought about using pumpkin for hummus– brilliant!!! And I love rosemary in anything in the fall and winter…yum!
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:)
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!
White beans can be added to anything and taste good. They’re so neutral