Smoky Maple Chipotle Pumpkin Hummus


  • 2 tablespoons lemon juice
  • 1/4 cup tahini
  • 3 cloves garlic
  • 1 teaspoon kosher salt
  • 1 can chickpeas, drained and rinsed
  • 2 teaspoons olive oil and a little to drizzle on top
  • 1 tablespoon Kelchner's Smoky Maple Chipotle Marinade and Sauce
  • 1 can pumpkin puree
  • 1 teaspoon ground cumin
  • 1/3 cup roasted, salted pumpkin seeds to sprinkle on top


1. Add lemon juice, tahini, garlic, and salt to a food processor or blender. Pulse until it takes on a paste texture.

2. Add chickpeas, olive oils, Kelchner's Smoky Maple Chipotle, and blend until smooth.

3. Add in pumpkin puree and cumin. Continue to blend until well-combined.

4. Transfer hummus to a bowl and swirl top with the back of a spoon. 

5 Drizzle a little olive oil and sprinkle roasted pumpkin seeds over top.

6. Keep in frige until ready to serve. Pair with carrots, crackers, or pita bread.


Recipe inspired by Morgan of

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