Roasted Garlic & Rosemary Pumpkin Hummus

• cloves roasted garlic (see #1)1
• olive oil↗2 tablespoon
• water↗2 tablespoon
• can chickpeas, drained and rinsed↗1
• pumpkin puree↗0.66666666666667 cup
• maple syrup or honey↗1 tablespoon
• finely minced fresh rosemary (more to taste)0.5 teaspoon
• salt to taste↗

Step-by-step instructions

1. 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. 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. 3

   Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.