This savory rosemary pumpkin hummus is a beautiful combination of flavors that put a unique spin on traditional hummus. The flavor combo of rosemary and pumpkin is so good. This recipe is perfect for parties, using as a spread on sandwiches, or a dip for veggies and crackers!
– 15-oz (425g) can chickpeas (keep the liquid!) – 1 cup (224g) pumpkin puree – 1/2 cup (123g) tahini – 1/4 cup (48g) high-quality EVOO – 2–3 Tbsp (31-47g)fresh lemon juice – 1/2–1 Tbsp (7-14g) sea salt – 2 tsp (2g) rosemary, fresh or dried
1. Combine all ingredients (including liquid from chickpeas) in a blender or food processor. 2. Blend on high until smooth and creamy, ~2 minutes. 3. Serve immediately or store in fridge until ready! 4. Garnish with pumpkin seeds, parsley, feta or goat cheese crumbles, or a drizzle of olive oil!