This thick southwest inspired pumpkin seed dip is a unique, delicious and healthy alternative to guacamole if you desire something a little different for your family and friends. The toasted pumpkin seeds give it a smokey flavor. Try it out with raw bell pepper chunks or sliced jicama for scooping this dip. It’s pretty darn good too when rolled up in an Ole high fiber, low carb tortilla.
Makes 10 servings at 2 tablespoons
- 1 tbsp + 1 tsp extra virgin olive oil
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1 3/4 cups cooked chickpeas, or 1 can (15 1/2 ounces) rinsed and drained
- 3/4 cup chicken or vegetable broth, divided
- 1 tsp minced, fresh red chili pepper
- 1 tbsp lime juice
- 1/4 tsp salt
- 2 tbsp pumpkin seed kernals, coarsely chopped (add more to taste)
- In a skillet, combine 1 tsp oil, garlic, and cumin. Cover over low heat for 1 minute, or until sizzling and fragrant. Do not brown the garlic. Add the chickpeas, 1/2 cup broth, and 1 tsp chili pepper. Cook, smashing the chickpeas occasionally with a fork, for about 8 minutes, or until scant liquid remains.
- Transfer the mixture to the bowl of a food processor or into a blender. Add the lime juice, salt and remaining 1 tbsp oil. Process for about 30 seconds, scraping down the sides as needed, until the mixture is the consistency of peanut butter. Add up to 1/4 cup more broth and process to make a moist, but not runny consistency. Taste, and add more chili pepper if desired.
- Transfer to a serving dish and spread to smooth. Scatter the seeds evenly across the top, then cover and refrigerate for at least 1 hour (or as long as 1 day) to allow the flavors to develop.
Makes a great party dip for game days too! Enjoy
Thanks to one of our kind readers, I went back and edited the opening to clear up some wording I had missed when transcribing this recipe a dear friend had shared with me to share with you.
3 Comments Add yours
This recipe looks great, but I’m a bit confused. It says it’s made with pumpkin seeds (implying unlike hummus) but it’s actually made with chickpeas, which makes it hummus. And it talked about how the roasted pumpkin seeds give it a smokey flavor, but it doesn’t actually even have any pumpkin seeds in it. Just a bit on top. Did they get left out of the recipe by mistake??
Hi, thanks for reading and for your question. You are right that this dip and hummus are both made with chickpeas. Technically, maybe this dip, despite the southwest flavors, is still a hummus. The amount of pumpkin seeds are added in to your taste.
Thank you for your input, I will edit this to clear up misunderstanding for others.
Thanks again, I went back and edited the opening to hopefully remove any confusions.