A spicy treat for your fall! Your family will love dipping chips, crackers and even sweet treats (like graham crackers!) into this delicious dip!
2 garlic cloves, chopped
2 (15 oz) cans of chickpeas, rinsed and drained
- 1 (15 oz) can of pumpkin (I use Libby’s)
- 1 can of chipotle in adobo sauce (you won’t use it all)
About 1/4 a cup of Extra Virgin Olive Oil
- about 2 tablespoons pumpkin pie spice
- a nice pinch of salt and pepper
- toasted pumpkin seeds to garnish
In your food processor, add in your chopped garlic, chickpeas, pumpkin, as many chipotles as you like (I use three with two tablespoons of the sauce for some heat). Puree this mixture together while at the same time, streaming your olive oil through the top of your food processor.
You’ll slowly be drizzling the olive oil in as your pulsing your mixture.
Stop and scrape down the sides once or twice.
Once your hummus reaches the desired consistency, remove lid and stir in your pumpkin pie spice and a healthy pinch of both salt and pepper.
Enjoy right away (with a garnish of toasted pumpkin seeds!) or refrigerate up to two weeks.
I like to toast my pumpkin seeds in a clean, dry skillet over medium heat for about five minutes.