Roasted Garlic and Rosemary Pumpkin Hummus
1–2 cloves roasted garlic 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
To roast the garlic, 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. 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). Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, or anything you like!