Spicy Pumpkin-Chipotle Hummus Recipe
For all your fall parties and holiday celebrations, this spicy pumpkin-chipotle hummus is your ultimate appetizer. Featuring an ultra creamy, velvety texture with a kick of warming spice for those chilly months.
How to Make the Best Spicy Pumpkin-Chipotle Hummus
Nothing says autumn quite like the warm, inviting flavors of pumpkin and chipotle coming together in one creamy, irresistible dip. This spicy pumpkin-chipotle hummus is the ultimate fall appetizer that will have your guests asking for the recipe—and you can confidently tell them how easy it is to make at home.
What makes this hummus special is the perfect balance of seasonal warmth and smoky heat. The creamy chickpea and tahini base is elevated by the addition of pure pumpkin purée and a hint of smoky chipotle pepper, while warming spices like cinnamon, nutmeg, and coriander complete the flavor profile. It’s a sophisticated twist on traditional hummus that celebrates everything delicious about the fall season.
The beauty of this recipe is in its simplicity—with just a food processor and a few quality ingredients, you’ll create a velvety-smooth hummus that’s perfect for entertaining or enjoying as a simple snack. Pair it with pita chips, fresh vegetables, or pita bread, and you’ll have a crowd-pleasing appetizer that tastes like it came from an upscale restaurant, but took only minutes to prepare.
Spicy Pumpkin-Chipotle Hummus
For all your fall parties and holiday celebrations, this spicy pumpkin-chipotle hummus is your ultimate appetizer. Featuring an ultra creamy, velvety texture with a kick of warming spice for those chilly months.
Ingredients
Hummus
Spices
For Serving
Instructions
Prepare Chickpeas
- In a medium saucepan, add the chickpeas and baking soda and cover with about an inch or two of water. Bring to a boil for 20 minutes.
- Skim off any skins that float to the top. Drain in a fine-mesh sieve.
- Discard any obvious chickpea skins you see but don't feel like you need to get them all. Rinse the chickpeas well to remove any residual baking soda.
Make Hummus
- In a food processor, combine tahini, olive oil and lemon juice. Blend into a paste.
- Add the pumpkin purée, chipotle, adobo sauce and spices and blend until smooth.
- Add chickpeas and blend until smooth and 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.
Notes
- Use pure pumpkin purée, not pumpkin pie filling which contains added spices and sugar
- The baking soda helps break down the chickpea skins for a smoother texture
- Stir the tahini well before measuring to ensure proper consistency
- Store in an airtight container in the refrigerator for up to a week