Easy, flavorful chipotle pumpkin hummus that takes just minutes to make. Smoky, a little spicy, and perfect for fall entertaining.
Hummus is one of those foods that I always think is a bit of a hassle to make, but is actually one of the easiest recipes ever. Simply add all the ingredients to a food processor and – voila, you just made the equivalent of two standard store-bought hummus containers at a fraction of the cost (and without any inflammatory vegetable oils). Note: I’m not against buying store-bought hummus and do so often – just a friendly reminder (to myself) that making hummus is easy too ;))
This chipotle pumpkin hummus is perfect for fall entertaining. It’s spicy, smoky, and full of color, vitamins, minerals, and antioxidants with help from the pumpkin purée. Simply make a batch and serve with veggie sticks, chips, or crackers while watching football or celebrating Thanksgiving.
Chipotle Pumpkin Hummus Ingredients
This chipotle pumpkin hummus is packed with nutrition: fiber, healthy fats, vitamins, minerals, antioxidants – it’s all in here. Here are the main ingredients you need:
Pumpkin Purée. You’ll need pure pumpkin purée, not pumpkin pie mix. Pumpkin purée is full of nutrients like vitamin A, vitamin C, potassium, iron, copper, and more. I get the organic canned pumpkin purée from Trader Joe’s or Whole Foods Market. Since you won’t use a full can of pumpkin for this recipe, check out these pumpkin recipes so that no pumpkin goes to waste!
Tahini Paste. Tahini is one of my favorite ingredients for adding plant-based creaminess to dips, dressings, and sauces. Tahini paste, made of sesame seeds, is rich in antioxidants, nutrients, and anti-inflammatory compounds. I get the organic tahini paste from Trader Joe’s (the best price I’ve found) or Whole Foods Market.
Chickpeas. Chickpeas are high in soluble fiber – you can read about why I love soluble fiber so much (and how it has helped clear up my skin!) in this post.
Chipotle Peppers in Adobo. These add heat and smokiness to the hummus. They come in a can and you can find them in the International or Latin section of most grocery stores or on Amazon.
Lemon. Fresh lemon juice adds fresh flavor and acidity.
Salt. Make sure to add enough to taste! My all-time favorite salt is Redmond Real Salt, which is unrefined and contains naturally occurring trace minerals.
What You Need to Make Chipotle Pumpkin Hummus
All you really need to make this chipotle pumpkin hummus is a food processor. You know I (really) don’t like extraneous kitchen gadgets (proof here) but a food processor is one tool I use all the time. It’s ideal for making:
- hummus
- falafel
- energy bites
- pesto
- quickly grating vegetables (like brussels sprouts) or cheese
- thinly slicing vegetables
- and more!
This is the food processor I have and swear by, but in general, the Cuisinart brand is great.
Really Into Pumpkin? 🎃
Me too. If you have some leftover canned pumpkin purée after making this recipe, here are some of my favorite healthy pumpkin recipes from the Loveleaf Co. archives:
Low-Sugar Pumpkin Granola
Pumpkin Chia Hemp Seed Pudding
Healthy (Turmeric) Pumpkin Spice Latte
Pumpkin Spice Power Bites
Pumpkin Pie Smoothie Bowl
Paleo Pumpkin Spice Donut Holes with Pecan Crunch
Blender Gluten-Free Pumpkin Pancakes
If you tried this Chipotle Pumpkin Hummus or any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!
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Chipotle Pumpkin Hummus
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 2 Cups (8 Servings) 1x
- Category: Appetizer
- Method: Process
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Description
Easy, flavorful chipotle pumpkin hummus that takes just minutes to make. Smoky, a little spicy, and perfect for fall entertaining.
Ingredients
- 1 garlic clove
- 1 (15-oz) can chickpeas, drained and rinsed
- 1/2 cup pure pumpkin purée (not pumpkin pie mix)
- 1/4 cup tahini paste
- juice of 1 lemon
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 chipotle chili (from can of chipotles in adobo)
- 1–2 tablespoons adobo sauce (from can of chipotles in adobo, see notes)
- 1 teaspoon maple syrup
- optional for serving: extra virgin olive oil, smoked paprika, and pumpkin seeds
Instructions
- Add the garlic clove to a food processor and process until minced.
- Add the remaining ingredients and process until smooth and creamy. You may have to stop the processor a few times to scrape down the sides.
- If the hummus seems too thick, add water or extra virgin olive oil, 1 tablespoon at a time and process again. A few tablespoons should do the trick.
- Season with more salt, if needed, and transfer to an airtight container or a serving bowl if serving immediately.
- Garnish with optional drizzle of extra virgin olive oil, a sprinkle of smoked paprika, and pumpkin seeds.
Notes
If you want the hummus extra smoky, use 2 tablespoons of adobo sauce. For less intense flavor, stick to 1 tablespoon.
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