Spicy Chipotle Pumpkin Hummus
can (15 oz) chickpeas, drained and rinsed
can (15 oz) pumpkin puree
tablespoons olive oil, plus more for serving
chipotle chilies in adobo
teaspoon cayenne powder
Salt and pepper, to taste
Pepitas (shelled pumpkin seeds), for serving
Chips, naan, apple slices or other foods for dipping
Combine the chickpeas, pumpkin and olive oil in a food processor and puree until smooth.
Finely chop the chipotle chilies and add to a bowl. Mix the chilies with the garlic, honey, cinnamon, cayenne, cumin, oregano, chili powder, and salt and pepper. Stir half chipotle mix into the hummus, and add the remaining to the top of the hummus. Drizzle with olive oil and sprinkle with pepitas seeds before serving.
- This spicy hummus be made up to four days in advance. Store in an airtight container in the refrigerator until ready to serve.
- In addition to chips, warm naan and apple slices, this dip serves well with almost anything. Try crackers, carrots, wheat toast, roasted vegetables, pita bread or graham crackers.