Spicy Pumpkin Hummus


Serves 6 - 8
1 14 oz can Pastene Chickpeas, drained, reserving ¼ cup of the liquid
½ cup pumpkin puree (not pumpkin pie filling)
2 Tbsp tahini
1 lemon, juiced
1 tsp Pastene Minced Garlic
1 tsp ground cumin
½ tsp chili powder
salt and pepper, to taste
1-2 Pastene Chipotle Peppers in Adobo Sauce
2 Tbsp Pastene Extra Virgin Olive Oil
1-2 Tbsp Pastene Hot Crushed Peppers
1 Tbsp Pastene Pignoli, toasted


Prep time: 10 minutes

  • In a food processor or blender, add chickpeas, pumpkin, tahini, lemon juice, garlic, spices and chipotle peppers.
  • Process until everything is combined. Slowly drizzle in the olive oil until the consistency reflects hummus. If it seems too dry, use some of the reserved chickpea liquid.
  • Meanwhile, toast the pine nuts in a dry skillet on the stove over medium heat. When light brown and fragrant remove from heat to a bowl and set aside.
  • Pour hummus into a serving bowl and top with crushed peppers and toasted pine nuts. 
  • Serve with tortilla chips, pita chips or sliced raw vegetables. 

Product Used

Get our latest offers and promotions