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

Calories: 79

Carbohydrates: 9g

Fat: 4g

Protein: 3g

Fiber: 2g

• 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)

1. 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.
2. 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.
3. 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.