Creamy Turmeric Rosemary Pumpkin Hummus

Creamy Turmeric Rosemary Pumpkin Hummus

We served this flavorful Creamy Turmeric Rosemary Pumpkin Hummus with carrots, but you can spread it on sandwiches, use as an alternative to pasta sauce (yum), or eat it with a spoon.

The pumpkin and Golden Milk blend add a hint of sweetness, while the garlic and rosemary give it a savory bite. Plus, there are tons of nutrients to boot!


  • 1 can of garbanzo beans
  • 2 tsp of Golden Milk blend powder.
  • 3 cloves of garlic
  • ⅓ a cup of organic pumpkin puree
  • 2 tbsp extra virgin olive oil
  • 1 tbsp tahini
  • ½ lemon juice
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp Himalayan pink salt (or to taste)


  • Add the beans, garlic cloves, pumpkin puree and extra Virgin olive oil to the blender. Blend until smooth.
  • Push the excess mixture down the edges of the blender and add the remaining ingredients as well as the Golden Milk blend powder.
  • Stir again at high speed until completely mixed
  • Serve with a touch of fresh rosemary and a drop of extra-virgin olive oil.

Enjoy all the flavors of autumn!

Lähde: Good Food

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