Smoky Chipotle Pumpkin Hummus is so autumn like and so good! Adding pumpkin to hummus only makes things creamier, smoother and just plain better – throw in a few chipotle peppers and YUM! Perfectly pumpkin spicy and sweet, and all dressed up for fall - you're gonna love this!
Every year I get a little worn down by all of the "pumpkin spice" products that seem to multiply into things that just don't make any sense being "pumpkin spice" at all.
But one bite of this creamy and spicy hummus will have you smacking your lips and reaching for more chips to dip! SO EASY and SO STINKING GOOD! The pumpkin adds just the perfect touch of color and flavor. Even people that claim they don't like hummus keep coming back for more of this - a total game changer and always a crowd favorite!
1 (15 oz.) can chickpeas (drained & rinsed)
1 (15 oz.) can pumpkin puree (NOT pie filling)
2 chipotle chiles in adobo (reserve adobo sauce)
¼ cup tahini
2 tablespoons fresh lemon juice
2 small cloves garlic, minced fine
½ teaspoon salt
2 tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon cinnamon
Garnish: 1 tablespoon olive oil & ¼ teaspoon smoked paprika
Garnish: Pumpkin seeds (fresh or roasted & salted)
HOW I MAKE THIS:
1. Place rinsed & drained chickpeas, pumpkin puree, chipotle chiles, tahini, fresh lemon juice, minced garlic, salt, smoked paprika and cinnamon in a food processor or blender.
2. Blend for 2 minutes or until smooth, then scrape down sides and bottom. Add olive oil and additional adobo sauce to taste, pulse 1 minute.
3. Store in an airtight container in refrigerator until ready to serve.
4. Right before serving, place in serving bowl, swirl top with back of spoon.
5. Mix 1 tablespoon olive oil and ¼ teaspoon smoked paprika, drizzle on top; sprinkle with pumpkin seeds.
6. Serve with pita chips, fresh veggies, pretzels, seasonal crackers or chips
YIELD: 12 servings
Don’t use more garlic than what recipe calls for – it can easily overwhelm the hummus.
Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean. Use a fresh and high quality tahini for this recipe, as cheaper tahinis often taste quite bitter.
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PERFECT TO SERVE WITH THIS...
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