Saturday, November 15, 2014

Chipotle Pumpkin Hummus

I've recently had an obsession with hummus and have literally been eating it daily for the past two weeks. Combine that obsession with my already prevalent obsession with pumpkin, and you get pumpkin hummus! This recipe is definitely for the more adventurous type. The pumpkin, chickpeas and chipotle chilies combine to make for a delightfully smooth and smokey hummus. 

Chipotle Pumpkin Hummus

One (15 ounce) can chickpeas, drained and rinsed
Half of one (15 ounce) can pumpkin puree
2 Tbsp olive oil, plus more for serving
2 chipotle chilies in adobo, chopped
clove garlic, grated
1 Tbsp honey
1/4 tsp cinnamon
1/4 tsp cayenne powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp chili powder
1/4 tsp of sweet / smokey paprika
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.
  • Mix the chilies with the garlic, honey, cinnamon, cayenne, cumin, oregano, chili powder, paprika and salt and pepper. Stir half into the mix chipotle hummus, and add the remaining to the top of the hummus. Drizzle with olive oil and sprinkle with pepitas seeds before serving.
  • Serve with chips, crackers, or other foods naan for dipping.

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