Pumpkin Bean Dip is an easy healthy appetizer, that is gluten-free, vegan, low in fat and high in fiber. I’ve been on a bit of a pumpkin kick lately (Who isn’t?), and was in the mood for some creamy protein rich bean dip, this Pumpkin Bean Dip Recipe was the result. It has a little kick, but isn’t too spicy.
A perfect recipe for fall and packed with nutrients, so enjoy!
Pumpkin Bean Dip Recipe
Author: Robin Gagnon
Ingredients
- 1 clove of garlic (chopped)
- 1½ tbs. olive oil
- 1 can white beans
- ½ cup canned pumpkin
- 1 tsp rice wine vinegar
- ¼ tsp Kosher salt
- 1 tsp ground chili paste
- ½ tsp chili powder
- ¼ tsp cumin
- ¼ tsp dried thyme
Instructions
- Put the garlic and oil in food processor, and pulse until garlic is pulverized.
- Add the remaining ingredients and pulse until the beans are smooth & creamy.
- Serve with chips, pita or veggies.
Oh interesting. I’d definitely give it a try, love the addition of warming spices!
Nichol recently posted..Oliver’s Labels Room-eez Personalized Wall Decal Growth Charts for Kids Review & Giveaway
I love anything and everything pumpkin, so I HAVE to give this a try!
Robin recently posted..Things I Saw on Pinterest That I Want to Make – But Won’t Because I’m Way Too Lazy
Pumpkin season is here! I love it! I never thought of doing a pumpkin dip. Going to have to try this and bring it to the fiesta this weekend. Great idea! (I also love the 15-minute Pumpkin Gelato, too). Fast & Delicious.
This sounds really delicious. I’m putting it on my menu for holiday entertaining.
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This sounds so good!
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