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.
I guess there could be worse things to be addicted to.
Rosemary Pumpkin Hummus
- 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
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.