Maple Chipotle Pumpkin Hummus
October 9, 2026
American · Autumn, Brunch, Dips
Recipe adapted from How Sweet Eats
Grab your favorite chips for this creamy pumpkin hummus with smoky heat and a touch of maple sweetness.
Ingredients
- 2 (14 ounce) cans chickpeas, drained, rinsed and patted dry
- ½ cup tahini
- ½ cup pumpkin puree
- 1 chipotle pepper
- 2 tablespoons adobo sauce from the can of chipotles
- 2 garlic cloves
- 1 tablespoon maple syrup
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon smoked paprika
- Kosher salt and pepper, to taste
- ¼ to ⅓ cup ice water
- Pita chips, crackers, etc., for serving
- Roasted, salted pepitas, as desired for topping
- Olive oil, for drizzling
- Extra chickpeas, optional, for topping
- 1 tablespoon maple syrup + 2 teaspoons chipotle adobo sauce, whisked together
Instructions
1. Pulse the drained chickpeas in a blender until broken down, then add the tahini and blend to combine.
2. Add the pumpkin puree, chipotle pepper, adobo sauce, garlic, maple syrup, lemon juice, smoked paprika and a generous pinch of salt and pepper. Blend until smooth, scraping down the sides as needed; this may take 2 to 4 minutes.
3. Keep the blender running and slowly pour in the ice water until the hummus reaches your preferred consistency. Taste and blend in additional salt and pepper if needed.
4. Transfer to a serving bowl. Drizzle with olive oil, scatter over pepitas and optional extra chickpeas, then finish with the whisked maple syrup and chipotle adobo sauce topping.
5. Serve with pita chips or crackers. Store leftovers in a sealed container in the refrigerator for a few days.
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