The most incredible and easy Baked Pumpkin Hummus Dip with Rosemary Whipped Goat Cheese and Pomegranate! Impress your guests with this beautiful festive appetizer on the table in 20 minutes!
I’m clearly a dip person.
My blog is named after a dip. I’M BASICALLY A DIP!
While I eat loads of hummus on a weekly basis, I don’t often cook with the stuff. Nor do I make it from scratch. GASP. I know! What a phony, eating store bought hummus and such. True story: we make homemade hummus and almond milk at Alchemy but at home I pretty much never do, especially when the options at the store so freaking awesome! Convenience is key, am I right?
Luckily Hope Foods Original Hummus comes all ready to go in a perfect little glorious package. So perfect in fact that all I had to do to make it festive and pumpkiny was add canned pumpkin puree. That’s it! This Baked Hummus Dip is seriously SO simple and impressive because it tastes unique and lovely as if you slaved three days to make it. Not the case! Three minutes, maybe.
So imagine a layer of pumpkin hummus topped with tangy whipped rosemary goat cheese plus sweet and sour pomegranate and toasty pecans for crunch. THE LAYERS!! All warm and creamy and fancy-like. I can’t. The sweet and the creamy and the tangy and the smooth all mixed together like the happiest hummus family there ever was. All your friends and fam are gonna be all, “when did you go to culinary school?!”
This dip was so meant to be it’s not even funny. And this is coming from someone who very rarely never makes dips. I bought the fun serving dish you see in these pictures last year at Crate and Barrel and hadn’t even used it until this very moment! First my beloved Pumpkin Cheesecake Dip and now this…I may just be a dip fairy.
Also, can we talk about how to deseed a pomegranate because it’s the best holiday garnish ever (pumpkin dip, oatmeal, french toast, stuffing, seriously what are they NOT good on) and you need to know how to do it like a boss. First, put a large mixing bowl in the sink and have a wooden spoon handy. Roll the pom on the counter to help release the seeds. Then score around the center of it horizontally with a small knife (so you’re not scoring the top or bottom). Twist it open and holding one half with the cut-side touching your palm, whack the top of it with the spoon over the bowl. The seeds should come out and your fingers will catch any pith. If nothing is coming out, hit it harder! Easy peasy.
This just HAS to be your Thanksgiving appetizer. Promise me!!Print
Baked Pumpkin Hummus with Rosemary Whipped Goat Cheese and Pomegranate
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4-6 1x
- 1–8oz container original hummus (I like Hope Foods)
- 1/2 cup pumpkin puree
- 4oz goat cheese
- 1 tbsp extra virgin olive oil
- 3 tbsp half and half or milk of choice
- 1 tbsp fresh chopped rosemary, plus more for garnish
- Handful of pomegranate arils and pecans
- Preheat oven to 350F.
- Place hummus and pumpkin puree in a bowl and mix until combined. Spoon into a small oven-safe dish.
- Place goat cheese, olive oil, half and half, and rosemary in a medium bowl. Beat with a handheld mixer until light and fluffy (or use a food processor).
- Place rounds of goat cheese on top of hummus mixture and use a fork to swirl the two together on top. Bake for 10 minutes.
- Remove from oven and top with a handful of pomegranate seeds, pecans, and rosemary. Enjoy warm with crackers or toasted baguette!
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