Roasted Garlic & Rosemary Pumpkin Hummus

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pinch of yum

Total Time

25 minutes

Prep Time

20 mins

Cook Time

5 mins

Rating

(21)

Ingredients

6 servings

1–2 cloves roasted garlic (see #1)
2 tablespoons olive oil
2 tablespoons water
1 can chickpeas, drained and rinsed
2/3 cup pumpkin puree
1 tablespoon maple syrup or honey
1/2 teaspoon finely minced fresh rosemary (more to taste)
Salt to taste

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. This gives the garlic a roast-y flavor and results in garlic infused olive oil.

Step 2

Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary as the blender might not blend the tough pieces well.

Step 3

Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.

Chef’s notes

Roasted garlic provides a soft depth of flavor, unlike raw garlic which can be overwhelming.

Roasting garlic by simmering it in olive oil is an easy and quick method, producing both roasted garlic and garlic-infused oil.

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Roasted Garlic & Rosemary Pumpkin Hummus

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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