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.
I had a 1/2 cup of pumpkin left from making some pumpkin bars…found this recipe and it is delicious! I may never buy hummus again..it really is easy to make! I happened to have some fresh rosemary, so I know that added the special something. Thank-you for the recipe!
Hi Gina- I look forward to trying your version of pumpkin hummus using rosemary. Thought you might like to try my version!
https://hollylarsonrd.blogspot.com/2012/09/decadent-dip-spiced-pumpkin-hummus.html
Ooh, I have some pumpkin purée in my pantry and cooked chickpeas in my freezer. This hummus looks like a great use for them. :)
Oh my, how interesting! And with Mary’s crackers?! My favorite :D
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
turned out great! featured it here, on mother nature network, with a link back to your site.
https://www.mnn.com/food/recipes/stories/recipe-pumpkin-rosemary-hummus
awesome! :)
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! : )
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 :)
roger that. thanks for the super-speedy response! i’ll let you know how it turns out! : )