It’s that time of year again – it’s the Virtual Pumpkin Party hosted by Sara of Cake over Steak and Aimee of Twigg Studios! This is my second year participating, but I’m still dreaming of the insanely delicious pumpkin gnocchi I made last year. However, this year I decided to go for the savory route again, and made an easy, pumpkin-y, spicy chipotle hummus that will make the perfect appetizer for your Thanksgiving and Halloween festivities. I hope you all love it!
Spicy Chipotle Pumpkin Hummus
- 1 15 oz can Chickpeas rinsed and drained
- 1/2 Cup Pumpkin Purée canned or homemade
- Juice from 1/2 a Lemon
- 1 Clove Garlic cut into pieces
- 2 Tbs Warm Water
- Drizzle Extra Virgin Olive Oil
- 1 Tsp Chipotle Pepper Powder
- 1/4 Tsp Salt or more to taste
- 1/4 Tsp Cumin
- Pinch of Nutmeg or more to taste
Start by chopping the garlic into pieces. You don't have to mince it - just chop it up into chunks. It'll incorporate into the hummus better this way.
Add rinsed + drained chickpeas, pumpkin purée, and all other ingredients into a food processor.
Process for a minute or two, or until hummus is smooth and creamy.
Taste, and adjust spices if necessary (i.e. add more nutmeg, salt, etc).
When desired consistency is reached, spoon hummus out into a serving bowl. Garnish with a drizzle of olive oil and a sprinkling of chipotle pepper (if desired).