Fall makes me think of the Saints, cooler weather, and pumpkin patches. And while you may be thinking of pumpkin pie or pumpkin spice lattés, there’s another part of the pumpkin that you’re going to love: the seeds! They’re packed with good-for-you things like iron and protein, and toasting them brings out a crunchiness and mild, nutty flavor that I adore. Lucky for us, these dips are easy to put together and easier to eat, whether you’re watching the Saints game or snacking after school.
Enjoy, and who dat!

Pumpkin Seed Hummus

What You’ll Need

• 4 cloves garlic
• 1/2 jalapeño (optional)
• 1 cup lightly packed fresh herbs
  (parsley, cilantro, basil, mint, or a combination)
• 1 teaspoon olive oil
• Tortilla chips or pita chips and raw veggies for serving

Directions

1

Preheat the oven to 325°F. Spread the pumpkin seeds on a rimmed baking sheet and toast in the oven until they’re golden-brown and smell great, 15 to 20 minutes. Let cool.

2

While the pumpkin seeds cool, squeeze the lemon or lime juice and add it to a food processor or blender along with the tahini, olive oil, and salt. Finely chop the garlic and jalapeño (if you’re using it) and add them, too. Purée until everything is incorporated.

3

Set aside 1 tablespoon pumpkin seeds to use as garnish. Chop the rest of the pumpkin seeds and all of your herbs and add them to the blender or food processor. Continue to mix until you have a very smooth, luscious green dip. Separately, toss the reserved pumpkin seeds with the olive oil.

4

Transfer the dip to a bowl and scatter the pumpkin seeds over the top.
Dig in!

Try this twist on traditional hummus for a light, creamy dip that’s bright with a ton of fresh herbs (just pick your favorite herb or combine a bunch of different ones).

Pumpkin Seed Guacamole

What You’ll Need

• 2 scallions, white and light green parts only
• 1/4 cup lightly packed fresh cilantro, plus some for garnish
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika, plus more for garnish
• Tortilla chips and raw veggies for serving

Directions

1

Preheat the oven to 325°F. Spread the pumpkin seeds on a rimmed baking sheet and toast in the oven until they’re golden-brown and smell great, 15 to 20 minutes. Let cool.

2

Halve and pit the avocados and use a spoon to scoop them into a large bowl. Zest the limes into the bowl (a microplane grater makes this easy), then squeeze in their juice. Finely chop the garlic and jalapeño or grate them on the microplane, thinly slice the scallions, and add them to the bowl.

3

Use a fork to coarsely mash the avocados—you want them smooth enough to scoop up with a tortilla chip but not completely pulverized. Finely chop the toasted pumpkin seeds and cilantro and stir them both in, along with the salt and paprika.

4

Transfer the dip to a bowl and top with more cilantro leaves and a sprinkle of smoked paprika, plus a swirl of olive oil if you like.

Lime juice is a must in any guac, but I like to add the zest for an extra citrusy kick, and smoked paprika gives a little depth that pairs perfectly with the pumpkin seeds.

If you’re not eating it right away, press plastic wrap directly on the surface of the guac to store. Don’t worry if it turns slightly brown—it’s still good to eat and a quick stir will bring it back to that pretty green.

Rémy Robert

(it rhymes with Amy Snowbear) is a born and raised New Orleanian who was thrilled to move home after a few years of living in New York and New England. Like most New Orleanians, she is food-obsessed and always thinking about her next meal. As a professional recipe tester for cookbooks, she basically lives in the kitchen and is constantly feeding loved ones.