October 5, 2012 | Home >Healthy Kids >Pumpkin Spice Dip Recipe
Pumpkin Spice Dip Recipe
October 5, 2012 | Home >Healthy Kids >Pumpkin Spice Dip Recipe

Pumpkin Spice Dip Recipe

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 Pumpkin Spice Dip 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).

Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip!

Measure out your ingredients.

Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip!

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.

Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip!

Blend until smooth and creamy.

Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip!

Serve it with crunchy sweet apples.

Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip!

 

Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip!

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

Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip! Pumpkin Spice Dip Recipe

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 Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip! Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip! Pumpkin Spice Dip Recipe. Don’t let Fall go by without trying this amazing pumpkin spice dip!

 

 

Pumpkin Spice Dip Recipe

Pumpkin Spice Dip Recipe
Serves: 4
Prep Time: 10 m

Ingredients

  • 15 ounce – chickpeas (garbanzo beans), canned
  • 1 cup – pumpkin, canned
  • 1/4 cup – almond butter
  • 2 tablespoon – olive oil
  • 3 tablespoon – honey
  • 1 teaspoon – vanilla extract
  • 1 1/2 teaspoon – cinnamon
  • 1/8 teaspoon – nutmeg
  • 1/8 teaspoon – cloves, ground
  • 1/2 teaspoon – salt
  • 1/4 teaspoon – ginger, ground
Serve With:
  • 2 medium – pear
  • 2 medium – apple

Directions

  1. Rinse and drain the chickpeas.  Add all ingredients to a food processor or blender and mix until smooth.
  2. Serve with sliced pears and apples.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 417 21%
  • Fat: 17 g 26%
  • Carb: 62 g 21%
  • Fiber: 13 g 52%
  • Protein: 9 g 18%
  • Sugar: 34 g
written by
Natalie Monson

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Comments(22)

Wow! This looks great! And so festive for fall 🙂 Love.

Wow, this looks tasty and I love that it has the added healthy bonus of chick peas. I will be making this for sure!

Jessica says:

Looks yummy and we just happen to have all the ingredients at home! Bonus!

heidi says:

Looks delicious!

Jody says:

Just made this. Soooo yummy!

Linds says:

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

AJ says:

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!)

renee says:

Just made this..the kids and I can’t stop eating it. LOVE IT!

Natalie says:

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

Erin says:

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!

Ashley says:

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

Cheri says:

Maybe try sunbutter?

Maurice Ryton says:

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

Dan says:

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.

AJ says:

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). 😀

Kathleen says:

How about using olive oil instead of canola since canola has been linked to inflammation and has questionable methods of extraction: http://thecoconutmama.com/2014/01/how-canola-oil-is-made/

Diana says:

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!

Natalie says:

I’m not sure it would work out because the beans are kind of like the backbone to the recipe. Sorry!

Abby Ford says:

How many does this serve?

Natalie Monson says:

This serves 4 people

Michelle says:

I don’t use canola oil, is there a natural oil that could be substituted?

Natalie Monson says:

Yes! You can use coconut oil, or grapeseed oil.

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