Rosemary Pumpkin Hummus

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

Rosemary Pumpkin Hummus

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

Pumpkin Hummus

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.

Pumpkin Hummus with Rosemary

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.

Pumpkin Rosemary Hummus

We’ll see.

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

Serves 1     adjust servings

Rosemary Pumpkin Hummus

Preparation 10 min Prep Time
Cook Time
Total Time 10 mins Total Time

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!

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

  1. 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.
  2. You may want to scrape down the sides once or twice while processing.

Recipe Notes

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


 

47 Comments

  1. kari @ running ricig

    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.

    Reply
  2. Kat @ living like the kings

    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 :)

    Reply
  3. Jen @ Light Enough to Travel

    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!

    Reply
  4. Hayley @ Oat Couture

    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!

    Reply
  5. Bekki

    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!

    Reply
    1. Running to the Kitchen Post author

      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 :)

      Reply
      1. Bekki

        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.

        Reply
  6. Shannon

    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!

    Reply
    1. Running to the Kitchen Post author

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

      Reply
  7. EA-The Spicy RD

    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!

    Reply
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  9. ashley

    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! : )

    Reply
    1. Running to the Kitchen Post author

      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 :)

      Reply
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  11. Collen

    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

    Reply
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  20. Kim

    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!

    Reply

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