Directions

1. Using a food processor combine the Sabra and pureed pumpkin until blended. Finely chop the chipotle chilies and using a medium bowl, combine with garlic, honey, cinnamon, cayenne powder, cumin, oregano, chili powder, salt and pepper. Stir the majority of this mix into the hummus dip, leaving a bit out for adding to the top of the dip. Transfer to your serving bowl and top with the remaining mix as well as a drizzle of olive oil and the pumpkin seeds. Serve with Stacy’s® Multigrain Pita Chips.