Description
This Pumpkin Chipotle Hummus is a creamy, smoky, and slightly sweet twist on classic hummus, combining the earthy flavors of pumpkin puree with the spicy kick of chipotle pepper. Perfect as a dip for pita chips or crackers, it’s a flavorful and nutritious appetizer that’s easy to whip up in under 30 minutes.
Ingredients
Main 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, to taste
- ¼ to ⅓ cup ice water
For Serving
- Pita chips, crackers, or similar
- Roasted, salted pepitas
- Olive oil, for drizzling
Instructions
- Prepare the chickpeas: Place the drained, rinsed, and patted dry chickpeas into a blender or food processor. Pulse and blend until they begin to break down, creating a coarse mixture.
- Add tahini and blend: Add the tahini to the partially blended chickpeas and continue blending until combined smoothly.
- Add remaining ingredients: Incorporate the pumpkin puree, chipotle pepper, adobo sauce, garlic cloves, maple syrup, lemon juice, smoked paprika, and a generous pinch of kosher salt and pepper. Puree the mixture until smooth, scraping down the sides as necessary. Blend thoroughly for 2 to 4 minutes to achieve a creamy texture.
- Adjust consistency with ice water: With the processor running, slowly stream in the ice water until the hummus reaches your desired consistency—smooth and creamy but still thick enough for dipping.
- Taste and season: Taste the hummus and adjust seasoning, adding more salt, pepper, or adobo sauce if desired.
- Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil, sprinkle with roasted salted pepitas, and serve alongside pita chips or your favorite crackers.
Notes
- The chipotle pepper and adobo sauce add smoky heat; adjust quantity based on your preference for spice level.
- If pumpkin puree is not available, you can substitute with canned pumpkin but avoid pumpkin pie filling as it contains added sugars and spices.
- Ice water helps to lighten the texture and makes the hummus creamier, but add gradually to avoid a runny dip.
- Store leftovers in an airtight container refrigerated for up to 4 days.
- For a vegan recipe, maple syrup is preferred as it is plant-based and adds a subtle sweetness balancing the smoky chipotle.
