Witch’s Brew Pumpkin Hummus

Creamy pumpkin hummus blended with chickpeas, chipotle peppers, garlic, and warm spices. Topped with pepitas and olive oil, this festive dip is perfect for Halloween snacking with crackers.

Recipe - Quitman #60

Prep Time1800 Minutes

Servings6

Ingredients

1 (15 oz) can chickpeas, drained and rinsed

1 (15 oz) can pure pumpkin puree

2 Tbs olive oil, plus more for serving

2 to 3 chipotle peppers in adobo sauce, finely chopped (divided)

1 clove garlic, grated

1 Tbs honey

1/4 tsp ground cinnamon

1/4 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp dried oregano

1 tsp chili powder

1/2 tsp kosher salt

1/4 tsp black pepper

pepitas (shelled pumpkin seeds), for garnish

assorted crackers, for serving

Directions

Combine the chickpeas, pumpkin puree, olive oil, half of the chipotle peppers (see note), garlic, honey, cinnamon, cayenne, cumin, oregano, chili powder, salt and pepper in a food processor. Process until smooth and creamy. Transfer to a serving bowl.
Spoon the remaining chipotle peppers over the hummus. Drizzle with additional olive oil. Sprinkle with pepitas. Serve with assorted crackers.

Note: For a milder hummus, use two chipotle peppers. For extra smoky heat, use three peppers.

Nutritional Information

Per Serving (excluding pepitas and crackers): Calories: 160, Fat: 6 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 320 mg, Carbohydrates: 18 g, Fiber: 4 g, Protein: 5 g.

1800 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

Combine the chickpeas, pumpkin puree, olive oil, half of the chipotle peppers (see note), garlic, honey, cinnamon, cayenne, cumin, oregano, chili powder, salt and pepper in a food processor. Process until smooth and creamy. Transfer to a serving bowl.
Spoon the remaining chipotle peppers over the hummus. Drizzle with additional olive oil. Sprinkle with pepitas. Serve with assorted crackers.

Note: For a milder hummus, use two chipotle peppers. For extra smoky heat, use three peppers.