Maple Chipotle Pumpkin Hummus.
Maple chipotle pumpkin hummus is the perfect fall dip. Smoky and spice, hearty from the pumpkin with a hint of sweetness. Grab your pita chips!
I’ve got the best snack for your first official fall weekend!
This maple chipotle pumpkin hummus is rich with a bit of heat and makes for the perfect dipper! Whether it’s pita chips, carrots or crackers – or you use it as a spread on sandwiches, you’re going to LOVE it.
Hummus is one of my favorite things to make at home, but in busy seasons, it goes by the wayside. Then once I make it again, I’m like whyyyyy do I not make a batch of this every single week?!
Yes, it’s great as a dip, but it’s even more versatile on sandwiches, on salads, in wraps – everything! And when it has a unique flavor, it makes meals even more delicious.
In Everyday Dinners, I have a chapters on sauces and dressings that I love. It’s basically my fridge essentials – things I make each week that elevate meals and make them taste… well, different! Special and maybe fancy. Things that add a little oomph to otherwise normal weeknight meals.
And that’s what this hummus reminds me of! It belongs in the chapter too. It’s so flavorful and really adds a punch to any meal.
Also, this is super delicious on those roasted cauliflower pitas that I shared last week. It’s actually where I first got the idea! I used pumpkin hummus on the chipotle cauliflower (sort of like my favorite appetizer here) and figured that pumpkin chipotle hummus would be amazing too. With maple, because it’s fall.
Here’s what you need for the hummus:
The regulars, like chickpeas, tahini, lemon, garlic and olive oil.
Pumpkin puree! Maple syrup. Chipotle peppers in adobo sauce.
Ice water, which is a trick to smooth the hummus out.
If you want to use the trick of peeling your chickpeas before blending to get the smoothest hummus possible, you totally can do that. Sometimes I do – other times we’re just in survival mode over here when it comes to meals and snacks, so I forego it.
The toppings are the best part, right? Always.
I love to add some pepitas (roasted and salted!) and then mix some adobo sauce and maple syrup. Drizzle it over top and it is serious heaven. Sweet and spicy, over hearty pumpkin hummus.
Pass me all the chips please!
Maple Chipotle Pumpkin Hummus
Pumpkin Chipotle Hummus
- 2 (14 ounce) cans chickpeas, drained, rinsed and patted dry
- ½ cup tahini
- ½ cup pumpkin puree
- 1 chipotle pepper
- 2 tablespoons adobo sauce from the can of chipotles
- 2 garlic cloves
- 1 tablespoon maple syrup
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon smoked paprika
- kosher salt and pepper
- ¼ to ⅓ cup ice water
- pita chips, crackers, etc, for serving
- Place the chickpeas in a blender and pulse and blend until they begin to break down. Add in the tahini and blend to combine. Add in the pumpkin, chipotle pepper, adobo sauce, garlic, maple syrup, lemon juice, smoked paprika and a big pinch of salt and pepper. Puree until smooth, scraping down the sides as needed. I often let it puree for 2 to 4 full minutes!
- With the processor running, stream in the ice water until you get your desired consistency. Taste the hummus and blend in more salt and pepper is desired.
- Spoon the hummus into a bowl. Top with a drizzle of olive oil, extra chickpeas (optional!), a sprinkle of pepitas (as many as you want) and a drizzle of the maple chipotle.
- Serve! This stays great sealed in the fridge for a few days.