Roasted Garlic & Rosemary Pumpkin Hummus

Today I’m talking about a deliciously crayzie hummus combo that I made over the weekend.

Let’s get real here. When I first made this Roasted Garlic and Rosemary Pumpkin Hummus like a ridiculous food blogger would, Bjork and I just about died from the garlic. Not the good kind of died. I mean like really, the garlic was waaay too strong. Raw garlic is so overwhelming, and I always forget it when I haven’t made hummus in a while. But then we devour massive quantities of homemade hummus with raw garlic and experience spicy and pungent garlic mouth all day. ew.

So the lesson you can walk away with today is that roasted garlic in pumpkin hummus is dreamy. Unlike the raw stuff, it gives a more soft depth to the flavor and carefully seduces you into eating just 1,000 more bites. So so yummy.

Watch How To Make Our Pumpkin Hummus

{side note: I regularly use raw garlic for normal hummus, but for this fancy one I think it was just a bit too much. go easy if you like it raw. just go easy.}

So roasting garlic. Is it just me or is it annoying to roast garlic?

I recently found a new and awesome and EZ way to roast garlic –> Simmer the garlic cloves in olive oil until golden.

Where has this trick been all my life? WHERE? Because not only do you get these gorgeously roasty garlic cloves that can be pureed (as pictured) or used in all sorts of recipes to add the most rich, sweet depth to your food, but you get a roasted garlic flavored oil for your dipping with your bread or just to make sauteed veggies taste a little more awesome. Eeep!

Look at us being all homemade and fancy.

Make pumpkin hummus with roasted garlic, serve it on some warm naan with honey because it’s incredible, and then go enter to win the best Blender in town. That’s sounds about right for a Friday.

And now I dunk.