Maple chipotle pumpkin hummus is the ultimate fall dip: smoky, slightly spicy, and hearty from pumpkin with a touch of sweetness. Perfect with pita chips.
I’ve got an easy, delicious snack for your first official weekend of fall.
This maple chipotle pumpkin hummus is rich, a little smoky, and has a subtle heat balanced by maple’s sweetness. It’s fantastic as a dip for pita chips, crackers, or veggies, and it also makes a flavorful spread for sandwiches and wraps.
I love making hummus at home, though it sometimes gets pushed aside when life gets busy. When I make a batch again, I always wonder why I don’t do it every week: it’s simple, versatile, and elevates quick meals.
Hummus is great as a dip, but it’s even better used on sandwiches, in wraps, on salads — any time you want an extra layer of flavor. This version brings fall-forward warmth and complexity that lifts ordinary meals.
I first experimented with pumpkin hummus for roasted cauliflower pitas and loved it. Combining pumpkin with chipotle felt like a natural fit, and adding maple made it unmistakably autumnal.
What you’ll need
Basic hummus ingredients—chickpeas, tahini, lemon juice, garlic, and olive oil—plus pumpkin puree, maple syrup, and chipotle peppers in adobo sauce. Ice water helps create a luxuriously smooth texture.
If you want ultra-smooth hummus, you can peel the chickpeas before blending, but it’s optional; the hummus is still excellent without that extra step.
Toppings really make this hummus sing. I like roasted, salted pepitas for crunch, plus a drizzle made from maple syrup and a little adobo sauce for a sticky, spicy-sweet finish. Finish with extra olive oil and a few whole chickpeas if you like.
Pass the chips.
Maple Chipotle Pumpkin Hummus
Pumpkin Chipotle Hummus
4
to 6 people
25 mins
25 mins
Pin Recipe
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Ingredients
- 2 (14 ounce) cans chickpeas, drained, rinsed and patted dry
- 1/2 cup tahini
- 1/2 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
- 1/2 teaspoon smoked paprika
- Kosher salt and pepper
- 1/4 to 1/3 cup ice water
- Pita chips, crackers, or veggies for serving
Toppings
- Roasted, salted pepitas
- Olive oil for drizzling
- Optional extra chickpeas
- 1 tablespoon maple syrup + 2 teaspoons chipotle adobo sauce, whisked together for drizzling
Instructions
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Place the chickpeas in a food processor and pulse until they begin to break down. Add the tahini and blend to combine. Add the pumpkin, chipotle pepper, adobo sauce, garlic, maple syrup, lemon juice, smoked paprika, and a big pinch of salt and pepper. Puree until smooth, scraping down the bowl as needed. I often let it run for 2 to 4 minutes for a silky texture.
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With the processor running, stream in the ice water until you reach your desired consistency. Taste and adjust salt and pepper as needed.
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Spoon the hummus into a serving bowl. Drizzle with olive oil, sprinkle with pepitas and optional extra chickpeas, and finish with the maple-chipotle drizzle.
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Serve immediately or store in an airtight container in the refrigerator for several days.
Did you make this recipe?
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Soooo fluffy.