Savory Rosemary Pumpkin Hummus

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This savory rosemary pumpkin hummus is a beautiful combination of flavors that put a unique spin on traditional hummus. Making hummus from scratch is super easy and the flavor combo of rosemary and pumpkin is so freaking good. We love making this recipe for parties, using as a spread on sandwiches, or a dip for veggies and crackers!

A bowl of savory rosemary pumpkin hummus topped with fresh parsley and pumpkin seeds, on a beige linen. Fresh rosemary, pumpkin seeds, and pine cone are scattered around the scene. Fresh carrots and cucumbers are in the upper right corner.

Savory Pumpkin Hummus Recipe with Rosemary

We love a good hummus and this rosemary pumpkin hummus is no exception. A lot of pumpkin recipes are sweet so whenever we create a savory one, we're excited! The rosemary gives this pumpkin hummus an earthy flavor and holiday vibes, which is why we love making this recipe in the fall and winter. The texture is smooth and creamy, making it the perfect spread on a sandwich (hummus is a great alternative to mayo!) or dip for veggies and crackers. We've also used this pumpkin hummus to make a salad dressing for our festive fall salad!

Bowl of savory rosemary pumpkin hummus with someone dipping a cracker into it. It's topped with fresh parsley and pumpkin seeds and sitting on a beige linen. Fresh rosemary and pumpkin seeds are scattered around and a tray of crackers, carrots, and cucumbers are in the background.

Ingredient Highlights - Rosemary Pumpkin Hummus

Chickpeas - these are the base to most hummus recipes. They're full of fiber and some protein, as well as folate and iron.
Pumpkin - the pumpkin flavor is subtle in this recipe but it's just right! Pumpkin adds a little more fiber, vitamin A, iron, magnesium, and potassium (fun fact: a serving of pumpkin has more potassium than a banana!).
Tahini - tahini is another main component of traditional hummus. The sesame seeds add a smooth, nutty flavor that makes it so good! It's a source of unsaturated fat, calcium, iron, magnesium, and thiamin!
High-quality extra virgin olive oil - using a good EVOO is soo important when making recipes that aren't going to be cooked (i.e. hummus, salad dressing, drizzling on soup, etc.). Good EVOO has a distinct delicious flavor that really adds to this savory rosemary pumpkin hummus!
Rosemary - our recipe calls for fresh rosemary but you can use dried! Rosemary actually contains antioxidants that can help fight inflammation and boost your immune system.

Recipe FAQ

Is homemade hummus easy to make?

Absolutely. The main ingredients are chickpeas, tahini, extra virgin olive oil, and salt. You can add any other flavors (like pumpkin and rosemary!) to switch it up. Simply toss everything in a blender or food processor and blend until smooth! That's it!

How long does hummus keep in the fridge?

We always keep store hummus in an air-tight container in the fridge and will keep it for up to 5 days!

What do you serve with this savory rosemary pumpkin hummus?

We love serving it with fresh veggies (carrots, cucumbers, celery), baked pita chips, and rosemary crackers! We've also used this hummus to make a salad dressing (link to our Festive Fall Salad below) and as a spread on a sandwich or pita!

Other Recipes You May Like

Festive Fall Salad
Best Hummus Recipe - this is the base recipe we used to create this rosemary pumpkin version!
Homemade Tortilla Chips
Healthy Cookie Dough Dip

Bowl of savory rosemary pumpkin hummus topped with fresh parsley and pumpkin seeds with someone dipping a carrot in. A platter of crackers, carrots, and cucumbers and pinecones are in the background. Fresh rosemary and pumpkin seeds are scattered around.

Rate & Review

If you made our savory rosemary pumpkin hummus, please rate and review our recipe below! We would love to hear your feedback. Also snap a photo and tag us on insta @theperfectpearr so we can see your creation!

Savory Rosemary Pumpkin Hummus

Print Recipe

5 from 2 reviews

Author: Lauren
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 3 minute
Yield: 2 cups 1x
Category: Snack, Side
Method: Blending
Cuisine: American

Ingredients

Units Scale

15-oz (425g) can chickpeas (keep the liquid!)
1 cup (224g) pumpkin puree
½ cup (123g) tahini
¼ cup (48g) high-quality EVOO
2-3 Tbsp (31-47g)fresh lemon juice
½-1 Tbsp (7-14g) sea salt
2 tsp (2g) rosemary, fresh or dried

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Instructions

Combine all ingredients (including liquid from chickpeas) in a blender or food processor.
Blend on high until smooth and creamy, ~2 minutes.
Serve immediately or store in fridge until ready!
Garnish with pumpkin seeds, parsley, feta or goat cheese crumbles, or a drizzle of olive oil!

Notes

We prefer making this hummus a few hours (or a day) ahead of time and storing it in the fridge until we're ready to serve it. This allows the flavors to really meld together!
Store in an air-tight container for up to 4-5 days.
We don't recommend freezing as the texture can change!

Nutrition

Serving Size: 2 Tbsp
Calories: 86
Sugar: 2
Sodium: 224
Fat: 5
Saturated Fat: 0
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 9
Fiber: 3
Protein: 3
Cholesterol: 0

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