Pumpkin Rosemary Hummus with Sizzled Garlic #pumpkinweek

So, we just wrapped up Apple Week, but now it’s October, so why not jump right into Pumpkin Week hosted by Terri at Love and Confection? Heyo!!!

I typically go the sweet route when it comes to pumpkin.  I just have a difficult time wrapping my mind around savory pumpkin recipes.  Especially since so many savory pumpkin recipes include sugar and cinnamon, giving them a sweet note anyway. *sigh*

So I decided to stretch myself a bit and make a truly savory pumpkin recipe.

I ended up going with a hummus recipe (which is fabulous, by the way) with sizzled garlic, because I didn’t feel like roasting it!

This hummus was a nice change of pace from my usual hummus and I’m excited to make it again!

Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline's Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor's Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy's Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.

Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.

Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy's Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D's Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

Pumpkin Rosemary Hummus with Sizzled Garlic

Adapted from Pinch of Yum

3 small cloves garlic

2 tbsp olive oil

2-4 tbsp water

1 (15 oz) can chickpeas/garbanzo beans

2/3 cup pumpkin puree

½ tsp fresh rosemary

Pinch crushed red pepper flakes

Salt & pepper

Heat the oil in a small saucepan over medium heat.  Add the garlic and cook until golden.  Cool slightly.

Place all ingredients (including garlic and oil) in the bowl of a food processor.  Process until smooth, adding additional water or salt as desired.

Place in a covered bowl and refrigerate for 3 hours or overnight.

Serve with vegetables or chips.

print recipe

Pumpkin Rosemary Hummus with Sizzled Garlic

by Amy's Cooking Adventures October-1-2017

Pumpkin Rosemary Hummus with Sizzled Garlic #pumpkinweek

Ingredients

• 3 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons water
• 15 ounces garbanzo beans
• 2/3 cup pumpkin puree
• 1/2 teaspoon rosemary
• pinch crushed red pepper flakes
• dash salt & pepper

Instructions

Heat the oil in a small saucepan over medium heat. Add the garlic and cook until golden. Cool slightly.Place all ingredients (including garlic and oil) in the bowl of a food processor. Process until smooth, adding additional water or salt as desired. Place in a covered bowl and refrigerate for 3 hours or overnight. Serve with vegetables or chips.

Details

Prep time: 3 hour 5 mins Cook time: Total time: 3 hour 5 mins Yield: 2 cups