Pumpkin Chipotle Hummus Dip

By KDHarmon

Ingredients

• 15-ounce can garbanzo beans (chickpeas), drained and rinsed
• 1 cup pumpkin puree
• 2 to 3 tablespoons olive oil, plus more for drizzling before serving
• 1 tablespoon + chipotle seasoning blend (Note: Because seasonings vary widely by type and brand, adjust measurement to taste)
• 1/2 teaspoon + salt

Details

Servings 2
Adapted from today.com

Preparation

Step 1

Combine beans, pumpkin, oil, chipotle seasoning, and salt in a blender or food processor and process on high speed until smooth; or, if chunkier hummus is preferred, blend or pulse in short bursts until desired consistency is reached. Before serving with your favorite chips, crackers, bread, or vegetables, drizzle with olive oil, if desired. Hummus will keep airtight for up to 5 days in the refrigerator.

Makes about 2 heaping cups.

To make a bruschetta with this dip:
Smear dip on bread rounds, top with cheese and broil.