Pumpkin Chipotle Hummus
Maple chipotle hummus is the perfect fall dip. Smoky and spice, hearty from the pumpkin with a hint of sweetness. Grab your pita chips!
Ingredients
- 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
toppings
- roasted, salted pepitas
- olive oil, for drizzling
- chickpeas
- 1 T maple syrup + 2 teaspoons chipotle adobo sauce, whisked together
Instructions
- 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.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!