Savory Pumpkin Dip with Chickpeas (Just 5-Minutes!)
A savory pumpkin dip recipe made with chickpeas, pumpkin puree and spices blended together until creamy. Serve it up with your favorite dippers as a snack or party dip! Ready in less than five minutes!
Servings 6 people
Calories 117kcal
Ingredients
- ½ cup pumpkin puree
- 1 15-ounce can chickpeas or 1 ½ cup, drained
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pumpkin seeds
Instructions
- Place all the ingredients into a blender or food processor except the pumpkin seeds. Blend until smooth. Add warm water to thin it out if it’s too thick.½ cup pumpkin puree, 1 15-ounce can chickpeas, 1 clove garlic, 1 tablespoon lemon juice, 1 teaspoon rosemary, 1 teaspoon thyme, 2 tablespoons olive oil
- Taste and adjust salt and pepper as needed. To serve, drizzle top with a bit of olive oil and top with pumpkin seeds.1 tablespoon pumpkin seeds, Salt and pepper to taste
Notes
- Blend Until Smooth: Process the dip a bit longer than you think for the creamiest texture.
- Scrape the Bowl: Pause halfway through blending to scrape the sides so everything mixes evenly.
- Adjust the Seasoning: Taste and add more lemon, salt, or herbs as needed.
- Chill for Better Flavor: Refrigerate for at least 30 minutes to let the flavors develop.
- Thin Gradually: If the dip is too thick, add water or lemon juice a teaspoon at a time.
- Finish with Toppings: Garnish with pumpkin seeds, smoked paprika, or olive oil for extra texture and color.
Nutrition
Calories: 117kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 197mg | Potassium: 155mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 850IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
