Best Spicy Pumpkin Dip Recipes

SPICY TOASTED PUMPKIN SEED DIP

Spicy Toasted Pumpkin Seed Dip image

Here's a terrific way to use leftover pumpkin seeds from Halloween: Toast and grind them to make this spicy harvest-time dip.

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 cup pumpkin seeds, toasted
1 tomato, seeded, chopped
1/4 cup fresh cilantro
1/4 cup water
1 habanero chile, roasted, seeded and deveined
2 Tbsp. GREY POUPON Dijon Mustard
2 cloves garlic, roasted
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jicama, peeled, cut into 1/2-inch-thick sticks
1 pkg. (8 oz.) sugar snap peas (about 3 cups)

Steps:

Use pulsing action to process pumpkin seeds in food processor just until seeds resemble coarse crumbs. Add next 6 ingredients; process until thickened and well blended.
Spoon half the pumpkin mixture into small serving bowl; cover with layers of sour cream and remaining pumpkin seed mixture.
Serve with vegetables.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

SPICY PUMPKIN DIP

spicy pumpkin dip image

Make and share this spicy pumpkin dip recipe from Food.com.

Provided by Evie in L.A.

Categories Beans

Time 15m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 1/2 cups canned pumpkin puree
1 1/2 cups canned chick-peas, drained and rinsed
3 tablespoons tahini (sesame paste)
1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper

Steps:

Blend pumpkin puree and checkpeas until smooth in a food processor, add remaining ingredients to mixture, blend until smooth.
Serve with pita chips.

SPICY TOASTED PUMPKIN SEED DIP

Spicy Toasted Pumpkin Seed Dip image

How to make Spicy Toasted Pumpkin Seed Dip

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1cup pumpkin seeds, toasted
1/4cup water
1 tomato, seeded, chopped
1/4cup cilantro
1 habanero chile, roasted, seeded and deveined
2cloves garlic, roasted
2Tbsp. GREY POUPON Dijon Mustard
1/2cup BREAKSTONE'S or KNUDSEN Sour Cream
1 jicama, cut into 1/2-inch-thick sticks
1pkg. (8 oz.) sugar snap peas

Steps:

USE pulsing action to process pumpkin seeds in food processor just until coarse meal forms. Add next 6 ingredients; process until thickened and well blended.
SPOON half the pumpkin mixture into small serving bowl; cover with layers of sour cream and remaining pumpkin mixture.
SERVE with vegetable dippers.

SPICY PUMPKIN DIP

Spicy Pumpkin Dip image

Can't get enough pumpkin? Whip up a creamy, spicy, hummus-like dip starring pumpkin puree and a handful of pantry ingredients.

Provided by Food Network Kitchen

Time 15m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 1/2 cups canned pumpkin puree
1 1/2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 clove garlic
Kosher salt and freshly ground black pepper
Pita chips, for serving

Steps:

Process the pumpkin and chickpeas in a food processor until fairly smooth. Add the tahini, lemon juice, oil, cayenne, cumin and garlic to the food processor and process until smooth. Season with salt and pepper. Serve with pita chips.

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