This Pumpkin Seed Avocado Dip is the perfect festive dip for fall! Made with creamy avocados, jalapeños, and crunchy pumpkin seeds!
This post was sponsored by Bob’s Red Mill, a brand I trust and use in my own kitchen nearly every day! All opinions are my own.
My thoughts when making this recipe – guacamole vibes, but make it *~fall~*! ;) I LOVE adding seasonal twists onto all of my recipes. Pumpkin seeds are on point right now!
You know, growing up I never really thought much about eating seasonally. However, now that I’ve been doing it for a couple of years, I don’t think I could ever go back. Here are some reasons I love eating seasonally:
Benefits of Eating Seasonally:
1 // The food is cheaper. Buying local produce from farmer’s markets and supporting small businesses is always the way to go. But if you don’t have a farmer’s market nearby, a lot of conventional grocery stores will have sales or discounted prices on produce that’s in season. Even in the 5 years I’ve been blogging, I’ve noticed more and more grocery stores offering local produce, and I am HERE for it!
2 // The food tastes better! The most obvious examples of seasonal produce that tastes better in-season are strawberries and tomatoes. If you’ve bought a grocery store strawberry in the dead of winter, remember how a sun-ripened strawberry fresh off the vine in summer tastes. It’s barely even the same fruit. Seasonal produce always tastes better in my book!
3 // It’s more eco-friendly. This is a simple matter of how far your food has to travel to get to your plate. In this recipe, I used one of the last jalapeños from our garden to make the dip. (We’ve had a pretty mild fall here in Connecticut!) And yes, I realize the avocados here aren’t a local item. I’m okay with that because I’m not going to sit here and tell anyone to ditch non-local foods. I love pineapple as much as the next person! Every little bit counts, so I try to support local farms when and where I can. While still enjoying my avocados! ;)
About this recipe…
The pumpkin seeds in this recipe are from Bob’s Red Mill, obv. I’ve been eating gluten-free for about two months now, and Bob’s Red Mill has been a LIFESAVER with their selection of nuts, seeds, and gluten-free flours. Apart from this Pumpkin Seed Avocado Dip, I’ve been working on creating the perfect gluten-free pizza crust. It’s not done yet, but I’ve had some very promising test runs! A post should hopefully be coming in November! :)
Pumpkin Seed Avocado Dip
- 3/4 Cup Raw Green Pumpkin Seeds (Pepitas)
- 1 Tbs Olive or Avocado Oil
- Pinch of Salt
The Rest of the Dip
- 1 Clove Garlic
- 1/2 Jalapeño
- 2 Avocados
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- Bring a nonstick sauté pan to medium heat with the oil. Once the oil is hot, add in the pumpkin seeds and salt and sauté until slightly browned and fragrant (this will vary on each stove - watch closely to make sure they don't burn). Remove seeds immediately from the pan when done. Reserve about 1 tbs of the seeds for garnish later, if you'd like.
- Prep the jalapeño - cut in half, and remove the ribs and seeds (you can keep them in, but it will be spicy!). Feel free to use the whole jalapeño if you like!
- Add the peeled clove of garlic ALONE to the food processor. Process on high until the clove is minced. (You can also mince by hand or use a garlic press).
- Then, add in the toasted pumpkin seeds to the food processor with the garlic and process until the pumpkin seeds are cut up into chunks. Do not process to the point where the seeds are a paste - you still want crunchy chunks left in the dip.
- Then, add in everything else - avocados, salt, and pepper. Process until the avocados are puréed but are still a little chunky, like guacamole. Taste, and adjust seasonings if you'd like. You may want to add more salt.
- To garnish, add on the reserved pumpkin seeds, if you'd like.
If you make this Pumpkin Seed Avocado Dip and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)