Entertaining doesn’t have to be complicated or take hours of prep. One of my favorite crowd pleasers to throw together around the holidays is a smoky slightly spicy white bean chipotle pumpkin hummus.
Hummus is a healthy, quick, versatile dish, served with toasted bread, pita chips, pretzels, or a veggie tray. The best part is you can customize it to fit with any season, any crowd, and any flavor. From straight up bean hummus, to a sweet honey and cinnamon, to even a spicy chipotle pumpkin hummus.
When I first started making hummus I thought it was only made with chickpeas, but to my surprise, you can use white beans, black beans, and pretty much any bean you want. The trick is to alter the liquid content. Some beans need more liquid because they have a drier consistency, some need less because they blend smoother requiring less liquid.
There are many recipes out there with different steps and processes to making hummus but I like to make things simple. Using simple, ready to use ingredients is my secret. Since everything is prepped and ready all you need to do is put everything except the garnish into the food processor and blend until smooth. Sometimes even if you use the proper measurements and portions the hummus may still be super thick or dry, if that is the case add an extra tablespoon of water and blend, continue adding 1 tablespoon of water and blending until smooth and the hummus has a dippable consistency.
For this recipe I decided to use white cannelloni beans, for the sheer fact I thought I had chickpeas and I was wrong. Therefore, I needed a simple bean with a neutral base, that could hold up to pumpkin and chipotle. Using cannelloni beans made this hummus incredibly smooth and less grainy than when I used chickpeas.
White Bean Chipotle Pumpkin Hummus is a perfect and simple way to add some flavor with limited time and effort!
Want more great appetizer recipes, check out The Ultimate List of Thanksgiving Appetizers and Starters
White Bean Chipotle Pumpkin Hummus
- 3 tbsp fresh lime juice
- 1/4 cup tahini
- 2 cloves garlic
- 1 tsp kosher salt
- 1 15 oz can Cannellini Beans drained and rinsed
- 1 15 oz can pumpkin puree
- 2 tbsp olive oil
- 2 chipotle chiles in adobo, plus adobo sauce to taste
- 1/2 tsp cumin
- Place all ingredients (lime juice, tahini, garlic, kosher salt, cannellini beans, pumpkin puree, olive oil, chipotles, and cumin) in a food processor and blend until well combined and smooth.
- Transfer the hummus to a bowl or serving dish garnish with sesame seeds. Serve or refrigerate until ready to serve.