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Spicy Chipotle Pumpkin Hummus

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  • Prep 10 min
  • Total 10 min
  • Servings 6
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Spiced, a little spicy and all dressed up for fall, this pumpkin hummus dip couldn’t be more seasonally appropriate it if tried. Grab a chip and dip away!
by: Half-Baked Harvest
Updated Jul 30, 2019
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Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) pumpkin puree
  • 2 tablespoons olive oil, plus more for serving
  • 2 chipotle chilies in adobo
  • 1 clove garlic, grated
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Pepitas (shelled pumpkin seeds), for serving
  • Chips, naan, apple slices or other foods for dipping

Steps

  • 1
    Combine the chickpeas, pumpkin and olive oil in a food processor and puree until smooth.
  • 2
    Finely chop the chipotle chilies and add to a bowl. Mix the chilies with the garlic, honey, cinnamon, cayenne, cumin, oregano, chili powder, and salt and pepper. Stir half chipotle mix into the hummus, and add the remaining to the top of the hummus. Drizzle with olive oil and sprinkle with pepitas seeds before serving.

Expert Tips

  • tip 1
    This spicy hummus be made up to four days in advance. Store in an airtight container in the refrigerator until ready to serve.
  • tip 2
    In addition to chips, warm naan and apple slices, this dip serves well with almost anything. Try crackers, carrots, wheat toast, roasted vegetables, pita bread or graham crackers.

Nutrition Information

No nutrition information available for this recipe
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