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Smoky Chipotle Pumpkin Hummus


2 tablespoons lemon juice

1/4 cup tahini3 cloves garlic

1 teaspoon kosher salt

1 (15 ounce) can chickpeas, drained and rinsed

2 teaspoons olive oil, plus more, to top

2 chipotle chiles in adobo, plus adobo sauce, to taste

1 (15 ounce) can pumpkin puree

1 teaspoon ground cumin

1/2 teaspoonsmoked paprika, plus more to top

Roasted, salted pumpkin seeds, to top


Pulse the lemon juice, tahini, garlic, and salt together in a food processor or blender until it forms a paste.

Add in the chickpeas, olive oil, and chipotle chiles and pulse until smooth.

Add in the pumpkin puree, cumin, and smoked paprika and pulse until well-combined.

Transfer the hummus to a bowl and swirl the top using the back of the spoon. Drizzle over a little additional olive oil. Sprinkle with smoked paprika and top with roasted pumpkin seeds.

Serve or refrigerate until ready to serve.


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