If you're looking for an ultra creamy, velvety hummus with a kick of warming spice for those chilly months, you've come to the right place. This pumpkin-chipotle hummus is one of my favorite dips to make during the fall and winter, and it's always a hit, especially for the holidays.
What I love about this recipe is it gives that delicious, warming pumpkin spice flavor upfront, but then the chipotle comes in at the end to give it a little kick. I find this is perfect for people who aren't necessarily pumpkin spice fanatics. Yes, those people seem a little weird to me too, but it turns out they do exist.
Matt, for instance, gets fatigued over pumpkin dishes. But for him, the chipotle adds a smoky, spicy element that makes this pumpkin hummus a little different. In fact, I made this hummus last weekend for a friend's party, and he loves it so much that he was a little disappointed I wasn't keeping it at the house for just us. Not a bad review from a guy who's pumpkined-out.
This fall hummus also happens to be vegan, so it's a great option for any guests who avoid animal products. In case you need more holiday vegan ideas, the Green Loot has a delicious-looking list of vegan Thanksgiving recipes worth trying.
Step-by-Step Instructions
Let’s get into it. To make this pumpkin-chipotle hummus, I like to use a can of chickpeas and boil them in water with baking soda.
Sure, you could use the canned chickpeas straight from the can, but boiling helps plumpen them and makes it easier to remove the skin. This makes for an extra fluffy and creamy hummus. As the world’s most impatient person, I wouldn’t recommend this step if it wasn’t well-worth your time.
Once our chickpeas are ready, we can start blending the hummus. Rather than dumping all the ingredients into a food processor and blending, we first purée the tahini, olive oil and lemon juice. This gives us a smooth paste and makes for better texture.
Now we can add the rest of the ingredients except the chickpeas and blend. From here, we toss in the chickpeas and puree until it takes on a whipped texture. I like to keep blending even after it all comes together because I find that extra blending time helps fluff it up.
While you could serve it immediately, I always store this pumpkin-chipotle hummus in the refrigerator for a few hours to chill and allow the flavors to meld. Serve with some pita chips and you have one delicious appetizer on your hands.
Perfect Pairing
I love an amber ale with this pumpkin-chipotle hummus. The caramel-like malt works well with the spice, and I always appreciate cleansing bubbles when any type of chile is involved.
If you’re in the mood for wine, grab a pinot gris with this hummus. Pinot gris has enough body to hold up to the creamy texture of the hummus along with a spice profile that mimics the flavors in this dip.
I hope you try this pumpkin-chipotle hummus the next time you crave a fun seasonal dip. I’m sure you’ll love this recipe as much as we do.
Cheers!
Love Savory Pumpkin Recipes?
- Smoked Gouda-pumpkin polenta with brown butter shrimp
- Gruyere-pumpkin ale risotto
- Pumpkin mac and cheese
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.
Pumpkin-Chipotle Hummus
Equipment
- Food processor
- Medium saucepan
Ingredients
- 1 can chickpeas drained, liquid reserved
- 1 teaspoon baking soda
- ½ cup tahini
- 2 tablespoons olive oil
- ½ lemon juiced
- 1 cup pumpkin puree
- 1 canned chipotle in adobo sauce
- 1 teaspoon adobo sauce
- 1 ¼ teaspoons cinnamon
- 1 ¼ teaspoons nutmeg
- ½ teaspoon coriander
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- Pinch of ground ginger
- 2 tablespoons reserved chickpea liquid
- Salt to taste
- Pita chips for serving
Instructions
- In a saucepan, add the chickpeas and cover with about an inch or two of water and the baking soda. Boil for 20 minutes. Separate the chickpeas from the skin and discard the skin. Rinse the chickpeas to remove any residual baking soda.
- In a food processor, combine tahini, olive oil and lemon juice. Blend into a paste. Add the pumpkin, chipotle, adobo sauce and spices and blend until smooth. Then, add chickpeas and blend until fluffy.
- Taste the hummus and add salt as needed. Blend to distribute the salt and taste again. Add more salt if necessary. Pour in the reserved chickpea liquid and blend until it reaches your desired consistency.
- Refrigerate in an airtight container for a few hours. Serve with pita chips. Enjoy!
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jules says
I love pumpkin anything and I am so so inspired and intrigued by your recipe! Thanks lady!!
Renu says
Wow, this sounds a very flavorful and a yummy hummus. Completely new to me, but this looks like well worth a try. Awesome.
Amanda McGrory-Dixon says
Thanks, Renu! Hope it's a favorite for you.
Chef Mireille says
wow that is the most unique version of hummus I have ever seen. what a great fusion version!
Amanda McGrory-Dixon says
Thanks so much! I love playing around with hummus flavors. It's such a great base.
April says
I have just stumbled upon a new carrot hummus recipe and thought to myself that it was the only new hummus recipe I would try. Well, I was wrong. This pumpkin chipotle hummus will be another one. So yummy and delicious! Thanks so much for sharing the recipe.
Amanda McGrory-Dixon says
Yay for more recipes! That's always a win in my book. Hope you love it!
Jacqueline Debono says
I often serve dips with the aperitif when I have guests for lunch or dinner. So, am always on the look out for new dip recipes! Love the idea of making hummus with pumpkin and chipotle too! One to try!
Amanda McGrory-Dixon says
I'm the same way with dips. They're always such a crowd-pleaser. Hope you love it!
Stine Mari says
Great tip about boiling the chickpeas a little to make it easier to peel of the skin. And I am amazed at how creative this recipe is. I LOVE it! Chipotle is one of my favorite flavorings and I can never pass up a pumpkin recipe during the Fall months!
Amanda McGrory-Dixon says
Thank you! I'm on a constant pumpkin frenzy during the fall months. It's my favorite. ❤️
Michelle Minnaar says
Who would have ever thought to put pumpkin and chipotle together?? This looks AMAZING, what a great idea for any party!
Amanda McGrory-Dixon says
Thanks! It's definitely a tasty combo.
Kelly Anthony says
This will make the perfect appetizer for Thanksgiving and sure to please any crowd. As always love your wine and beer pairings.
Amanda McGrory-Dixon says
Thanks so much, Kelly! I always think pairings are fun. ???
Nelle Weaver says
I love all things pumpkin! With the added spice, this sounds next to perfect. So many good things in here. Thank you for the tips too.
Amanda McGrory-Dixon says
You're welcome! I'm always a fan of added spice. ?
Gloria says
Yes...I am a pumpkin lover. Adding the heat from the chipotle is great. What a fantastic party dip, or just snack for movie night. Beats potato chips and dip any day of the week.
Amanda McGrory-Dixon says
? percent agree!
Jeannette says
Thank you so much for telling us how to plump up the chick peas by boiling them! I literally made pumpkin hummus last week. It is pumpkin season where I live, so we have to do as much with the pumpkin before they go bad. However, chipotle sounds amazing. I agree it would be great for holiday dips! I keep looking to better my recipe so thank you for the tips!
Amanda McGrory-Dixon says
You're welcome! Glad it was helpful.
Karyl Henry says
Thanks for the tip about boiling the chickpeas for a fluffier hummus! That's really good to know. I almost always use dry chickpeas rather than canned anyways, because I'm not a fan of that liquid that comes with it.