Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Spreading orange pumpkin hummus into a shallow ceramic bowl with swirling adobo and pumpkin seeds

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chipotle Pumpkin Hummus with Adobo Swirl

Recipe by Ailene

Finished with a striking marbled adobo-oil swirl and crunchy toasted pepitas, this vibrant autumn dip balances rich earthiness with a slow, smoky heat. Whipping the tahini with ice water before adding the chickpeas creates an ultra-light, creamy texture that won’t get bogged down by the moisture of the pumpkin.

  • Total Time15 minutes
  • YieldAbout 3 cups (serves 10) 1x

Ingredients

Scale
  • 3 tablespoons (45 ml) fresh lemon juice
  • 2 large garlic cloves, grated or minced
  • ⅓ cup (80 ml) well-stirred tahini
  • 2 to 3 tablespoons ice water
  • 1 (15-ounce / 425 g) can chickpeas, rinsed and well-drained
  • 3 tablespoons (45 ml) extra-virgin olive oil, divided
  • 2 canned chipotle peppers in adobo, roughly chopped
  • 1 tablespoon plus 1 teaspoon adobo sauce (from the chipotle can), divided
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup (225 g) pure pumpkin puree
  • 2 tablespoons toasted pepitas (pumpkin seeds)
  • Flaky sea salt, to top

Instructions

  1. Mellow the garlic and whip the tahini: In a food processor, combine the fresh lemon juice and grated garlic. Let sit for 5 minutes to mellow the garlic’s sharp bite. Add the tahini and 2 tablespoons of the ice water, then process for 1 to 2 minutes until the mixture is exceptionally pale, fluffy, and smooth. (If it seizes or looks too thick, pulse in the remaining 1 tablespoon of ice water.)
  2. Blend the base: Add the drained chickpeas, 2 tablespoons of the olive oil, the chopped chipotle peppers, 1 tablespoon of the adobo sauce, the kosher salt, cumin, and smoked paprika. Process for 2 to 3 minutes, scraping down the sides of the bowl as needed, until completely smooth and creamy.
  3. Fold in the pumpkin: Add the pumpkin puree and pulse just until incorporated. (Over-blending the pumpkin can make the hummus too loose; you want to maintain a thick, dippable consistency.)
  4. Mix the swirl and garnish: In a small bowl, whisk the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of adobo sauce. Transfer the hummus to a wide serving bowl, using the back of a spoon to create deep, sweeping grooves. Drizzle the adobo oil into the grooves, then top generously with the toasted pepitas and a pinch of flaky sea salt.

Notes

  • Why it works: Reducing the pumpkin puree to exactly one cup prevents the hummus from becoming watery and overly sweet, allowing the savory chickpeas and rich, nutty tahini to stay front and center.
  • Prep ahead: This hummus actually tastes better on the second day once the smoke and spices have had time to meld. Store it in an airtight container in the fridge for up to 4 days, but wait to add the adobo swirl and pepitas until just before serving.

Nutrition (per serving — estimates)

Calories: 137 | Total Carbs: 10g (Fiber: 3g, Sugar: 2g) | Fat: 9g (Saturated: 1g) | Protein: 4g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: American

Nutrition

  • Serving Size: A scant ⅓ cup
  • Calories: 137
  • Sugar: 2g
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 4g

Find it online: https://foodtrackergirl.com/2026/09/20/smoky-chipotle-pumpkin-hummus/