Hummus got all dressed up for fall.
It’s just that time of year.
The time of year when pumpkin can be stirred into pretty much everything. From pumpkin breads, to soups, to pancakes to cookies – yes, I’ve even made pumpkin Oreos!
September through November it’s pumpkin this and pumpkin that. I even saw pumpkin recipes in August this year. Personally, that’s just a bit too early, but come the end of September it’s pumpkins all the way!
Today I'm using pumpkin in one of my favorite savory ways: Hummus! It’s perfect for holiday entertaining and, oh my gosh, it could not be easier. You literally just add the ingredients to your food processor or blender, pulse and ... done.
I love the combo of sweet and spicy, especially when paired with pumpkin. I like to serve this hummus with graham crackers, naan, chips, pretzels, apples – really almost anything! It’s great with so many things. Sometimes I like to add in some cheddar cheese too.
Ok, so here is how you make it.
Grab your ingredients.
Combine the chickpeas, pumpkin and olive oil in a food processor and puree until smooth. Next, finely chop the chipotle chiles and add them to a separate bowl.
Now mix the chilies with the garlic, honey, cinnamon, cayenne, cumin, oregano, chili powder, salt and pepper. Stir half the chipotle mix into the hummus, serve the remaining on top and drizzle with olive oil. Finally, sprinkle with pepita seeds.
See? Couldn’t have been easier!
Now grab some chips or whatever you want to eat with it.
And dip away.