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.