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.