Roasted Garlic & Herb Pumpkin Hummus is ideal for the autumn season, featuring seasonal squash, flavorful sweet and caramelized roasted confit garlic, and aromatic, woodsy herbs, and is incredibly easy to make!
If you find yourself with leftover pumpkin puree or squash from your fall endeavors, this flavor-packed dip is the perfect solution. Whether you’re looking to enhance your meal prep, enjoy a tasty snack, add a burst of flavor to your dishes, or even as a stunning dip for some holiday festivities.
One star player in this recipe is undoubtedly the squash, but another key ingredient is the robust aromatic garlic confit, which is roasted and caramelized with fruity, pungent extra virgin olive oil. Combined with generous portions of sweet, earthy woodsy herbs like sage, rosemary, and thyme, this hummus takes a basic recipe and transforms it into something absolutely irresistible.
To prepare this hummus, you’ll need a food processor to achieve a smooth and creamy consistency. You can store the hummus in the fridge for 3-4 days or in the freezer for up to 2 months.
Roasted Garlic & Herb Pumpkin Hummus Ingredients
For the Garlic & Herb Confit:
- Fresh Garlic: It’s essential to use a fresh head of garlic for the best results.
- Fresh Rosemary: These sprigs offer a piney, resinous, astringent, peppery, lemony, and woodsy flavor.
- Fresh Thyme: Adds an earthy, minty, citrus-laced, savory, and slightly woodsy and flowery dimension to the confit.
- Fresh Sage Leaves: These contribute an earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon.
- Extra Virgin Olive Oil: Always choose the highest quality extra virgin olive oil for the best results.
For the Hummus:
- Garbanzo Beans: If you don’t have garbanzo beans on hand, a creamy white bean like cannellini will also work.
- Squash Puree: Whether it’s leftover canned pumpkin puree or homemade squash puree from varieties like butternut or acorn, it’s perfect.
- Confit Garlic Cloves: These cloves are soft, sweet, caramelized, and loaded with flavor.
- Garlic Confit Olive Oil: This oil is infused with all the rich garlic and herb flavors.
- Tahini: Be sure to give the tahini a good stir all the way down to the bottom of the jar, as it tends to separate easily.
- Lemon Juice: Adds a hint of brightness and refreshing flavor.
- Salt: Enhances all the flavors and makes them pop.
Roasted Garlic & Herb Pumpkin Hummus
Ingredients
Garlic & Herb Confit
- 1 head of garlic, each clove peeled
- 3–4 rosemary sprigs
- 3–4 thyme sprigs
- 5–6 sage leaves
- 1 cup olive oil
Hummus
- 2 – 16 oz cans of garbanzo beans, drained and rinsed
- 1/2 cup squash puree, such as pumpkin or butternut
- 3–4 confit garlic cloves (more if you like garlic)
- 1/2 cup garlic confit olive oil
- 1/3 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 5–8 ice cubes (may need more depending on size)
Instructions
- Preheat the oven to 230 F and add all the garlic confit ingredients into a mini baking dish and cover with the oil
- Transfer to a lidded glass jar and let cool. (Leftover garlic and oil can be stored in the fridge for 1-2 weeks or frozen for up to 3 months)
- For the hummus, in a high-speed blender or food processor combine all the listed ingredients but the ice. Start blending until it’s starting to thicken and slowly drop in an ice cube at a time until it reaches your desired creaminess and thickness.
- Serve with a drizzle of oil on top and pumpkin seeds sprinkled for presentation then enjoy! (Can be stored in the fridge for a week at most 2).
