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.
How to Make Pumpkin-Chipotle Hummus
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 for Pumpkin-Chipotle Hummus
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. Please let me know how you enjoyed this pumpkin-chipotle hummus recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Love Pumpkin Spice?
- Smoked Gouda-pumpkin polenta with brown butter shrimp
- Bourbon-pumpkin ice cream
- Gruyere-pumpkin ale risotto
This ultra creamy, fluffy pumpkin-chipotle hummus is full of delicious spice and a hint of smoky heat. It’s the perfect hummus for those fall and winter days.
1 can chickpeas, drained, liquid reserved
1 teaspoon baking soda
1/2 cup tahini
2 tablespoons olive oil
1/2 lemon, juiced
1 cup pumpkin puree
1 canned chipotle in adobo sauce
1 teaspoon adobo sauce
1 1/4 teaspoons cinnamon
1 1/4 teaspoons nutmeg
1/2 teaspoon coriander
1/4 teaspoon cloves
1/4 teaspoon allspice
Pinch of ground ginger
2 tablespoons reserved chickpea liquid
Salt to taste
Pita chips for serving
- 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!
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Appetizers
- Method: Stove Top
- Cuisine: Middle Eastern
- Serving Size: 2 tablespoons
- Calories: 82
- Sugar: 0
- Sodium: 142
- Fat: 5
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 0
- Protein: 2
- Cholesterol: 0
Keywords: hummus, pumpkin hummus, chipotle hummus, pumpkin chipotle hummus