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Pumpkin-chipotle hummus on a marble serving tray with pita chips and a pumpkin.

Pumpkin-Chipotle Hummus

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.
Course Appetizers
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 people
Calories 82kcal


  • Food processor
  • Medium saucepan


  • 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


  • 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.


Serving: 2tablespoons | Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Sodium: 142mg