Spicy Chipotle Pumpkin Hummus

Name: Spicy Chipotle Pumpkin Hummus
Prep time: 10 min
Total time: 10 min
Yield: 6
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

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Prep 10 min
Total 10 min
Servings 6

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! MORE+ LESS-

By Half Baked Harvest

Updated July 30, 2019

Ingredients

can (15 oz) chickpeas, drained and rinsed

can (15 oz) pumpkin puree

tablespoons olive oil, plus more for serving

chipotle chilies in adobo

clove garlic, grated

tablespoon honey

1/4

teaspoon cinnamon

1/4

teaspoon cayenne powder

1/2

teaspoon cumin

1/2

teaspoon oregano

teaspoon chili powder

Salt and pepper, to taste

Pepitas (shelled pumpkin seeds), for serving

Chips, naan, apple slices or other foods for dipping

Steps

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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

This spicy hummus be made up to four days in advance. Store in an airtight container in the refrigerator until ready to serve.
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.