ROASTED GARLIC & ROSEMARY PUMPKIN HUMMUS

Makes 2-3 cups’ worth

1-2 cloves roasted garlic (see below)

2 Tbsp olive oil

2 Tbsp water

1 can chickpeas, drained and rinsed

⅔ cup pumpkin puree

1 Tbsp maple syrup or honey

½ tsp finely minced fresh rosemary (more to taste)

salt to taste

To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat.

Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary..

Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, &c.