Roasted Garlic & Rosemary Pumpkin Hummus

Roasted Garlic & Rosemary Pumpkin Hummus in a blue bowl.

Today I’m talking about a deliciously crayzie hummus combo that I made over the weekend.

Let’s get real here. When I first made this Roasted Garlic and Rosemary Pumpkin Hummus like a ridiculous food blogger would, Bjork and I just about died from the garlic. Not the good kind of died. I mean like really, the garlic was waaay too strong. Raw garlic is so overwhelming, and I always forget it when I haven’t made hummus in a while. But then we devour massive quantities of homemade hummus with raw garlic and experience spicy and pungent garlic mouth all day. ew.

So the lesson you can walk away with today is that roasted garlic in pumpkin hummus is dreamy. Unlike the raw stuff, it gives a more soft depth to the flavor and carefully seduces you into eating just 1,000 more bites. So so yummy.

Watch How To Make Our Pumpkin Hummus

Hummus on a pita chip in a blue bowl.

{side note: I regularly use raw garlic for normal hummus, but for this fancy one I think it was just a bit too much. go easy if you like it raw. just go easy.}

So roasting garlic. Is it just me or is it annoying to roast garlic?

I recently found a new and awesome and EZ way to roast garlic –> Simmer the garlic cloves in olive oil until golden.

Food on a wooden spoon.

Where has this trick been all my life? WHERE? Because not only do you get these gorgeously roasty garlic cloves that can be pureed (as pictured) or used in all sorts of recipes to add the most rich, sweet depth to your food, but you get a roasted garlic flavored oil for your dipping with your bread or just to make sauteed veggies taste a little more awesome. Eeep!

Look at us being all homemade and fancy.

Hummus in a white dish.

Make pumpkin hummus with roasted garlic, serve it on some warm naan with honey because it’s incredible, and then go enter to win the best Blender in town. That’s sounds about right for a Friday.

And now I dunk.

Hummus on a pita chip and in a blue bowl.
Pumpkin Hummus

Roasted Garlic & Rosemary Pumpkin Hummus


This Roasted Garlic & Rosemary Pumpkin Hummus has amazing flavor and just 118 calories! Takes 5 minutes and you can serve it with anything.


  • 12 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


  1. To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.
  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 (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
  3. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Category: Dip
  • Cuisine: Mediterranean-Inspired

Keywords: pumpkin hummus, garlic and rosemary hummus

Recipe Card powered by Tasty Recipes logo
This Roasted Garlic & Rosemary Pumpkin Hummus has amazing flavor and just 100 calories! Takes 5 minutes and you can serve it with pita bread, veggies, and other snacks |

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