Rosemary Pumpkin Hummus

We go through hummus like water in my house. A big container gets dominated in about 3 days flat.

Scene: Ulysses comes home from work. I’m in the kitchen cooking.

Ulysses: “When’s dinner going to be ready?”

Me: “In just a few minutes.”

Ulysses: opens cabinet, stares for about 1 minute. Closes cabinet, opens fridge. Grabs hummus container and either baby carrots or pita chips.

Me: rolls eyes “Can’t you just wait like 10 minutes? Dinner is seriously almost ready.”

Ulysses: no response, just a smirk.

(we eat dinner, recently on the couch and watch an episode of Mad Men, put our plates on the counter when we’re done and wait to clean up until after the episode)

Ulysses: after finishing dinner, gets up, goes to fridge grabs hummus container again.

Me: “You’re eating hummus AGAIN?”

Ulysses: no response, just a smirk

This is my life. I live with a serial hummus addict.

After 5 years of marriage, I’ve come to the realization however that there is no stopping or reasoning with this addiction.

So, I’ve just decided to let it be and start making my own at least once a week in an effort to not spend $20/week on hummus.

Since it’s fall and since I needed to use up 29 oz. of an open can of pumpkin, I ended up with pumpkin hummus.

A little switch up from all the pumpkin sweets to a savory, herby, lemony dip for the all the hummus addicts out there.

Considering it costs about 1/4 of the price of the store bought, took 5 minutes to make and tastes nothing like any flavor you can buy, I might refrain from the eye roll next time he opens the fridge.

We’ll see.

I guess there could be worse things to be addicted to.