If you’re craving pumpkin flavors this season, this Pumpkin Hummus with Rosemary & Roasted Garlic is perfect. Be warned: once you try it, you may find yourself making it year‑round. It’s quick to prepare and full of balanced, savory‑sweet flavor.
This version is adapted from a favorite food blog recipe by Lindsay Ostrom of Pinch of Yum. It really is as easy and delicious as she promises — everything comes together in minutes and the texture and flavor are impressive.
Short list of ingredients for Pumpkin Hummus with Rosemary & Roasted Garlic
- Roasted garlic – Simmer peeled, slightly crushed cloves in olive oil over low heat for a few minutes to develop a mellow roasted flavor.
- Extra‑virgin olive oil – Choose a good quality EVOO for the best flavor.
- Canned chickpeas – Rinsed and drained. Using canned chickpeas saves time and works well here.
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Pure maple syrup – Provides a natural touch of sweetness; honey works as an alternative.
- Fresh rosemary – Finely minced for bright, herbaceous notes. Reserve a few sprigs for garnish if you like.
- Salt – To taste.
- Roasted pumpkin seeds – Optional but recommended for a crunchy garnish.
Roasted garlic is essential
Don’t substitute raw minced garlic here—the sharpness will overpower the other flavors. Roasted garlic offers a sweet, mellow depth that complements the pumpkin and rosemary.
If you don’t already have roasted garlic, you can quickly make it on the stovetop by simmering peeled, slightly smashed cloves in olive oil over low heat for 10–15 minutes. Watch closely so they don’t brown too much. The cooking oil becomes infused with garlic flavor and can be saved for dipping oil or for frying herbs like sage.
- Puree all ingredients except the minced rosemary in a blender or food processor until smooth.
- Add a little more oil or water if needed to reach a creamy consistency.
A food processor is ideal for this hummus, but a high‑power blender works too. Blend until the mixture is creamy and well combined, with a pleasant balance of savory and subtle sweetness.
- Stir in the minced rosemary until evenly distributed.
- Transfer to a serving bowl.
- Drizzle with a little extra virgin olive oil on top.
- Finish with roasted pumpkin seeds and fresh herb sprigs, if desired.
After blending, place the hummus in a bowl and finish with an olive oil drizzle and toasted pumpkin seeds for texture. I also enjoy adding fresh rosemary and crispy fried sage leaves for a fragrant garnish — you can fry sage in the garlic‑infused oil for extra flavor.
Serving suggestions
Serve this Pumpkin Hummus with Rosemary & Roasted Garlic alongside warm grilled naan, pita bread, fresh vegetables, or crackers. It’s a versatile dip that works for appetizers, snacks, or party spreads.
Pumpkin Hummus with Rosemary & Roasted Garlic
Recipe from Pinch of Yum
So easy and flavorful, perfect for that pumpkin craving.
6
servings
Rosemary Stelmach
Ingredients
- 2 cloves roasted garlic (see Recipe Notes)
- 2 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons water
- 1 can chickpeas, rinsed & drained
- 2/3 cup pumpkin puree
- 1 tablespoon pure maple syrup (or honey)
- 1/2 teaspoon finely minced fresh rosemary (or more to taste)
- Salt to taste
- Roasted pumpkin seeds, for garnish (optional)
- Several sprigs of fresh herbs for garnish (optional)
Instructions
- Puree all ingredients except the minced rosemary in a blender or food processor until smooth. If needed, add more oil or water to reach a creamy consistency.
- Stir in the minced rosemary until well combined. Transfer to a serving bowl, drizzle with olive oil, and top with roasted pumpkin seeds and fresh herb sprigs if desired.
- Serve with warm grilled naan, pita bread, fresh vegetables, or crackers.
Recipe Notes
To quickly roast the garlic, simmer peeled, slightly crushed cloves in a small saucepan with olive oil over low heat for about 10–15 minutes, watching so they don’t brown too much.
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