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Pumpkin Spice Dip

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My kids will definitely eat fruits and veggies by themselves, but for some reason in my head I think that if they have a dip they will eat more.  Kids love to dunk their food into dips, right?  I have discovered that my kids love the dip more than they like the food they are dipping.  So what ends up happening is that they bypass the dipping and just go straight to eating the dip by itself.  The problem is, a lot of the common ‘kid’ dips aren’t very healthy: ketchup, ranch, bbq sauce, fry sauce………full of fat, sodium, and sugar.  

The good news is that there are a lot of dips that you can make that are healthy! And this is definitely one of them.  Not to mention delicious.  I was eating it with a spoon.  My kids love hummus and so I decided to put a fall twist on this recipe.  So yes, this dip is actually a type of hummus.  But you don’t have to tell your kids that.  All they need to know is that it is a delicious dip.  And the part you will love is that you can whip this up in about 10 minutes.  It stores well in the fridge for about a week.  Make it once, eat and repeat (just the eating part).


Measure out your ingredients.  

Put everything into your food processor.  If you have a powerful blender and you want it really smooth,

then you could use your blender over a food processor.  

Blend until smooth and creamy. 

Serve it with crunchy sweet apples. 

 

You could also dip toasted whole grain bread, crackers, and pears.  

You can also just eat it with a spoon……..like some people around our house did.  

 

You may also like:

Whole Wheat Pumpkin Muffins    7 Grain Pumpkin Biscotti Ghosts     Pumpkin Pie Shakes 

 

                                                                  

Pumpkin Spice Dip

Ingredients
  • 1 can drained – chickpeas (garbanzo beans) canned
  • 1 cup – pumpkin, canned
  • 1/4 cup – nuts, almond butter, plain, without salt added
  • 2 tbsp – canola oil
  • 3 tbsp – honey
  • 1 tsp – vanilla extract
  • 1 1/2 tsp – cinnamon
  • 1/8 tsp – nutmeg
  • 1/8 tsp – cloves
  • 1/2 tsp – salt
  • 1/4 tsp – spices, ginger, ground

Combine ingredients in a food processor or blender.  Process until smooth.

Serve with your favorite fruit or whole grain. 


By Natalie Monson
Posted in Uncategorized

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18 Comments

Linds

Just made a batch in e blender! Really delightful and great for kids! Thanks for he recipe.

Reply
AJ

What about sesame butter or apple butter instead of almond? (can’t do almond, peanut, pecans, walnuts in my house due to son’s allergy. Sesame is ok, though!)

Reply
Natalie

I have never tried sesame or apple butter but I would love to know how it turns out!!

Reply
Erin

Did you ever try sesame or apple butter? I’d like to bring this to school but all of our schools are peanut/tree nut free!

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Ashley

Can you do it with out the beans? Can’t do beans because several family members are highly allergic to beans.

Reply
Maurice Ryton

Your use of Canola oil is deeply alarming. Perhaps some research into Canola oil is required.

Reply
Dan

Do you have a “dipping gel” recipe for a clear gel on top of cakes with a variety of fruit layer? Can’t find any where.

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AJ

Funny story. I totally forgot about this post after I left my comment. It’s been two years and a lot has changed: 1) my son *can* now have almonds/almond butter and 2) over the last 2 years I’ve gotten way more experienced with all kinds of nut and seed butters. After I saw this comment to the comment, I made it that evening with the almond butter. Delish. And I have to say – no reason why this wouldn’t be just as delish with one of the other seed butters (like sunflower butter – which should be ok in a nut free school). :D

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Diana

I just made this but I substituted sunbutter instead of almond butter because of my son’s nut allergy. I also added carrot, which gave it just the tiniest bit more sweetness, which I prefer. So delicious! For a treat, spread it on a graham cracker and it tastes just like pumpkin pie!

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