Rosemary Pumpkin Hummus

At our November Girl Talk on Health, our guest speaker, Rachel Chambers, RDN, LDN, Nutritionist at Venice Regional Medical Center, shared tips on using power foods in our usual dishes.  She gave us several examples and recipes, including this one for Rosemary Pumpkin Hummus.

Rosemary Pumpkin Hummus
Yield: about 1.5-2 cups
1 can (15 oz) chickpeas, drained & rinsed
1/2 cup pumpkin puree
1 clove of garlic
1 tablespoon fresh rosemary, minced
1/2 teaspoon cumin
juice of half a lemon
~ 5 tablespoons extra virgin olive oil*
salt & pepper to taste
In a food processor, combine all ingredients except olive oil and pulse until coarsely chopped. Slowly add olive oil in small increments as food processor is running until it reaches desired consistency. You may want to scrape down the sides once or twice while processing. 
*I used about 5 tablespoons of olive oil but, if you want it very creamy you will need to use a little more.
Great served with vegetable crudités or whole grain and seed crackers like Crunchmasters or Marys Gone Crackers.
Rachel can be reached at


Leave a Reply