We’re in the season of all things pumpkin (not to worry.. this hummus isn’t pumpkin spice flavored) and I couldn’t think of a better fall snack than this Garlic Rosemary Pumpkin Hummus! Made with pumpkin puree, goat cheese, fresh garlic, and rosemary.. it’s extra smooth, rich, and loaded with fall flavors. I topped mine off with extra olive oil, goat cheese crumbles, and toasted pumpkin seeds for a little crunch. The batch I made is nearly gone, so I’ll be making this again soon!
2 garlic cloves
3/4 tsp fresh rosemary, finely chopped
1 can chickpeas, drained and shelled*
3/4 cup pumpkin puree – homemade version here
3 Tbs goat cheese (extra for serving)
1/2 tsp ground sea salt
1/2 tsp ground pepper
3 Tbs olive oil (extra for serving)
1 to 2 Tbs pepitas
Toasted pita bread for serving
For extra smooth hummus I remove the skins off of the chickpeas, but this is completely optional. To remove, pinch the chickpea between your thumb and index finger and the casing should slide right off. It takes maybe 10 minutes, but the extra work pays off for amazingly smooth restaurant style hummus!
Add garlic cloves and rosemary to a food processor and puree until garlic is minced. Add chickpeas and puree again for 15 to 20 seconds. Next you’ll add the pumpkin puree, goat cheese, salt, and pepper.
With the food processor still running, add the olive oil through the feed tube and process until all of the olive oil is mixed in and hummus is smooth. Scrape down the sides of the processor as needed.
Transfer to a bowl and then top with extra goat cheese, olive oil, and pepitas. Serve at room temperature. Cover any leftover you have (which probably won’t be much after everyone digs in) and store in the refrigerator for up to a week.