A Cozy Fall Favorite
Pumpkin White Bean Dip is my go-to fall snack that always surprises my guests with its creamy texture and rich flavor. As the days get cooler and the leaves turn golden, I love preparing this Pumpkin White Bean Dip to cozy up with. It combines the earthy sweetness of pumpkin puree with the hearty goodness of cannellini beans, creating a dip that’s both comforting and healthy. The secret to this dip is blending the pumpkin and beans with a mix of spices and fresh sage to elevate the flavor.
Simple and Flavorful Preparation
Making Pumpkin White Bean Dip is as easy as it is delicious. I start by blending the cannellini beans with pumpkin puree, lemon juice, tahini, and a blend of spices like cumin and smoked paprika. The spices add warmth and depth, while the tahini provides a creamy richness. After blending, I sauté minced garlic and chopped sage in olive oil to infuse the dip with a fragrant, savory touch. Adding this sautéed mixture to the blended base really brings out the flavors and makes the dip irresistible.
Versatile and Perfect for Any Occasion
One of my favorite things about Pumpkin White Bean Dip is how versatile it is. It’s perfect for dipping pita chips or fresh vegetable sticks, making it an ideal snack for both casual gatherings and elegant parties. I sometimes garnish it with extra crispy garlic and sage leaves for a bit of added texture and flavor. Plus, it pairs beautifully with a variety of sides, from whole grain crackers to fresh parsley sprinkled on top. It’s a delightful addition to any spread and a hit with both kids and adults.
Quick and Easy to Make
Pumpkin White Bean Dip is not just tasty but also easy to prepare. With just 10 minutes of prep time and a few more minutes for cooking, it’s a quick and satisfying option for busy days. Whether you’re hosting a party or simply enjoying a quiet evening at home, this dip is sure to be a crowd-pleaser. Dive into the flavors of fall with this creamy, flavorful dip that will have you coming back for more.
Table of Contents
Chef’s Notes- Pumpkin White Bean Dip
- Texture Adjustment: For a creamier consistency, blend in a bit more olive oil or water. This will help achieve your preferred texture, especially if you like a smoother dip.
- Flavor Enhancements: Taste the dip after blending and adjust the seasonings to suit your preference. You can add more salt for extra flavor, more lemon juice for tanginess, or more cayenne pepper if you prefer a spicier kick.
- Serving Suggestions: This dip is versatile and pairs well with various dippers. Consider serving it with fresh vegetables like bell peppers, cucumber slices, or even whole grain crackers for added crunch.
- Garnish Ideas: For extra texture and flavor, top the dip with toasted pumpkin seeds or a sprinkle of fresh parsley. These additions not only enhance the taste but also make the presentation more appealing.
- Make Ahead: If you want to prepare this dip in advance, it stores well in the refrigerator. Allow it to chill for about 3-4 hours for a thicker consistency. It will keep for up to 5-7 days in an airtight container.
Pumpkin White Bean Dip
Dive into the flavors of fall with this creamy Pumpkin White Bean Dip! Infused with lemon, crispy garlic, and fresh sage, this dip is a savory delight perfect for any occasion. Ready in just 10 minutes, it’s a wholesome and hearty snack that will leave you craving more. Perfect for dipping pita chips or fresh veggies!
4
servings10
minutes5
minutes99
kcal15
minutesKeep the screen of your device on
Ingredients
- Dip Ingredients
1 can (15 oz) cannellini beans rinsed and drained
2/3 cup pure pumpkin puree unsweetened
2 tbsp freshly squeezed lemon juice
2 tbsp tahini paste
1/2 tsp kosher salt plus more to taste
1/2 tsp ground cumin
1/2 tsp smoked paprika
pinch ground nutmeg
pinch ground cinnamon
pinch cayenne pepper (optional)
- Sage & Garlic
1-2 tbsp extra virgin olive oil
2 cloves garlic finely minced
3 tbsp fresh sage leaves chopped
- For Serving (Optional)
Pita chips or fluffy pita bread
Fresh parsley for garnish
Fresh vegetables like carrot sticks and beet slices
- Alternative Ingredients:
White Beans: Substitute with chickpeas or navy beans.
Pumpkin Puree: Substitute with butternut squash puree.
Tahini: Substitute with almond butter or sunflower seed butter.
Olive Oil: Substitute with avocado oil or grapeseed oil.
Fresh Sage: Substitute with dried sage use half the amount.
Directions
- Blend Ingredients – Rinse and drain the cannellini beans thoroughly. In a food processor or blender, combine the beans with pumpkin puree, lemon juice, tahini paste, kosher salt, ground cumin, smoked paprika, nutmeg, cinnamon, and cayenne pepper (if using). Blend until the mixture is smooth and creamy, scraping down the sides as needed. This should take about 2-3 minutes.
- Sauté Garlic and Sage – In a small skillet over medium heat, warm the olive oil. Add the minced garlic and chopped sage leaves. Sauté for about 2-3 minutes until the garlic is golden brown and fragrant. This step enhances the flavors.
- Incorporate Flavors – Add the sautéed garlic and sage to the food processor with the blended mixture. Pulse a few times to incorporate evenly. Reserve some of the garlic and sage for garnish if desired.
- Adjust Seasonings – Taste the dip and adjust the seasonings as needed. Add more salt for saltiness, lemon juice for acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, or olive oil (or water) for additional creaminess.
- Serve or Chill – Serve the dip immediately with pita chips and fresh vegetables or refrigerate for about 3-4 hours for a thicker consistency. Store any leftovers in an airtight container in the refrigerator for up to 5-7 days.
Equipment
- food processor
- chef’s knife
- cutting board
- small skillet
- measuring cups and spoons
Nutrition Facts
- Calories: 99kcal
- Carbohydrates: 11.2g
- Protein: 3.9g
- Fat: 4.4g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 245mg
- Potassium: 200mg
- Fiber: 4.6g
- Sugar: 1.4g
- Vitamin A: 3000IU
- Vitamin C: 2mg
- Calcium: 50mg
- Iron: 1mg
FAQs- Pumpkin White Bean Dip
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added spices and sugar, which could alter the flavor of the dip. Stick to pure, unsweetened pumpkin puree for the best results.
What can I substitute for tahini if I don’t have it?
You can use almond butter or sunflower seed butter as a substitute for tahini. These alternatives will still provide a creamy texture, though the flavor might vary slightly.
Can I use dried sage instead of fresh?
Yes, you can substitute dried sage for fresh sage. Use half the amount specified for fresh sage, as dried herbs are more concentrated in flavor.
How can I make this dip spicier?
To increase the heat, add more cayenne pepper or a dash of hot sauce to the dip. Blend well and taste until you reach your desired level of spiciness.
Can this dip be frozen?
While it’s best enjoyed fresh, you can freeze this dip. Store it in an airtight container for up to 1 month. Thaw in the refrigerator before serving and stir well to reconstitute the texture.
