Whipped Pumpkin Seed & Spinach Dip

Allison Day

by | Updated: December 2nd, 2016 | Read time: 1 minute

Chock full of chickpeas, with a similar creamy texture, this dip might be mistaken for hummus—only it’s missing traditional tahini as an ingredient, and it’s tinted a festive shade of green! Besides baby spinach, another brightly colored addition helps create the eye-catching look: sprouted pumpkin seed butter. Just in time for fall, this luxuriously smooth spread is irresistible on its own but adds a savory edge and subtle cheesy taste to dips, dressings and more. Plus, it’s packed with protein and wholesome pumpkin seed nutrition–what a treat!

Pumpkin Seed and Spinach Bean Dip

Whipped Pumpkin Seed & Spinach Hummus

Makes 2-½ to 3 cups


¼ cup sprouted pumpkin seed butter
2-½ cups cooked chickpeas, drained/rinsed
1 cup tightly packed baby spinach
¼ cup lemon juice
1/3 cup water
1 clove garlic, peeled
2 tsp. ground cumin
1 tsp. smoked paprika
Freshly ground black pepper, to taste


  1. In a food processor, pulse garlic until finely chopped. Add remaining ingredients, except spinach and water, and puree until smooth.
  2. Add spinach. With food processor running, drizzle in water. Puree hummus for one minute until creamy.
  3. Transfer to bowl and refrigerate before serving. Store in refrigerator for up to one week.