Hello, fall. Hello, chipotle pumpkin hummus

HI GUYS! It's been a while since my last blog post, but I've been busy with my new job and my meal preps - It's all so exciting! Equally as exciting is this Chipotle Pumpkin Hummus I made today. I'm sad to see summer end, but welcoming the endless pumpkin flavored food and drinks never gets old. The smokey chipotle flavor compliments the subtle pumpkin flavor making this dip irresistable.  

Here are the ingredients: 

I used canned chickpeas which have this little jacket-like shell (see picture below) that needs to be removed before blending so that the end product is super smooth. While this process is tedious, I still find it easier than soaking chickpeas over night and then cooking them and letting them cool (which is a whole process on its own)

Anyway, after you peel the chickpeas, throw them in the food processor and begin to pulse them. 

Add the pumpkin puree, chipotle pepper, garlic, lemon juice, tahini, cumin and salt and puree until smooth. 

And that's it! So much flavor, so little time! Spice up your next party or football Sunday. I garnished with roasted pumpkin seeds and olive oil and served with multigrain chips.  

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CHIPOTLE PEPPER HUMMUS

Yield: 1 quart

Original recipe from hostthetoast.com

Ingredients: 

1 lemon, juiced 1/4 cup tahini 2 cloves garlic 1 (15 ounce) can chickpeas, drained, cleaned 1 tablespoon olive oil 1-2 chipotle chiles in adobo sauce (depends how spicy you want it) 1 (15 ounce) can pumpkin puree 1 teaspoon ground cumin

Garnishes: Roasted pumpkin seeds, olive oil

Directions: 

1. Drain and remove chickpea (shells)

2. Add chickpeas and pumpkin puree to food processor and pulse until combined.

3. Add remainder of ingredients and blend until smooth. Top with pumpkin seeds and olive oil. Serve with chips or crackers of your choice.

© 2016 by The Semi Healthy Foodie