Pumpkin White Bean Dip

Last year, when trips to the store were few in between and shelves were bordering on bare, I got really creative with my cooking—using every little thing in our pantry, paired with wild greens and garden produce to avoid any unnecessary trip to the store.

I’ll admit, I do have a very well-stocked pantry. The kitchen is my happy place and enjoying the flavors of the world is one of my favorite ways to take pleasure in this human body.

So, with pumpkin from our garden, white beans from the pantry, and my plethora of spices, this recipe was born. It’s absolutely delicious—celebratory, seasonal spices meet with sweet pumpkin puree and tender white beans to create an autumn dip more than worthy of your Thanksgiving tables.

Ingredients*

*I’m not much for measuring or following recipes, so please adjust these guestimates to taste!

• About 2 cups cooked white beans (or a can, rinsed) 

• 2/3 cup pureed pumpkin or another winter squash

• 1-2 Tbsp lemon juice to taste

• 2 Tbsp tahini

• 1-2 cloves garlic

• 1/2 tsp sea salt (plus more to taste)

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

• 1 big pinch nutmeg

• 1 big pinch cinnamon

• 1 pinch cayenne pepper, to taste

• Chopped fresh cilantro (optional)

Directions

Rinse and drain white beans. Add everything to a food processor and purée until creamy and smooth, scraping down sides as needed. Taste and adjust seasoning to your liking.

Serve with veggie sticks and crackers. Top with fresh cilantro for a festive touch.

Adapted from Minimalist Baker’s White Bean Pumpkin Hummus