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.
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!
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!
Glad you liked it! I like the idea of upping the pumpkin, it original is definitely a pumpkin “undertone” :)
My husband is totally the same way! This hummus looks amazing, I’m definitely going to try it soon.
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!
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 :)
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.
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!!!
I totally need to make this for my bf. He eats hummus every week and I think he’d love this.
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
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!
I was thinking yours looked better than mine!
Such a simple recipe, but a neat idea to use pumpkin. The rosemary sounds like a delicious touch. Will be trying it this weekend!
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!