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White Bean Pumpkin Hummus

Serves

1 ½ cups

Prep Time

10 Minutes

Cook Time

0 Minutes

It’s fall and I’m so excited! I know that it’s easy to go overboard on the pumpkin stuff this time of year, but this pumpkin hummus dip is so worth making. Get ready to experience a fluffy, creamy, smoky, perfectly spiced dip that comes together in less than ten minutes.

Hummus is an Arabic word that simply means “chickpeas.” And chickpeas have been grown in the Middle East and India for thousands of years. This version is inspired by the concept of hummus as it’s a creamy dip with beans and tahini. But it uses white beans instead of chickpeas and infuses the flavors of pumpkin, sage, and more!

This would make the perfect dip to have on hand to snack on throughout the week with raw or roasted vegetables, festive pita chips (recipe below), or just about anything else you can think of. It would also be a great appetizer for hosting or taking along to parties.

Products used: Rosemary Olive Oil & Vermont Maple Balsamic, Rosemary Olive Oil, Vermont Maple Balsamic Vinegar

Ingredients

3 tablespoons SOOC Rosemary Olive Oil
1 teaspoon SOOC Vermont Maple Balsamic
1 tablespoon garlic, minced
1 can white beans, drained and rinsed
½ can pureed pumpkin, unsweetened
2 tablespoons tahini
1 teaspoon ground cumin
1 teaspoon cayenne pepper or smoked paprika
Salt to taste

Directions

1. Rinse and drain white beans. Grab your blender or food processor and add the white beans, pumpkin, olive oil, garlic, tahini, cumin, cayenne pepper or smoked paprika, nutmeg, cinnamon, and salt. Puree until creamy and smooth, scraping down sides as needed.

2. Taste and adjust seasonings as needed, adding more salt, cayenne pepper for heat, tahini for nuttiness, and/or olive oil for creaminess.

3. Serve immediately with pita chips and vegetables of choice. Refrigerate 3-4 hours until chilled for a thicker and creamier dip and store leftovers in a covered dish in the refrigerator for up to 5-7 days.

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To toast pita: Preheat oven to 375 degrees. Cut pita into bite-sized triangles or use whatever festive-shaped cookie cutter you’re into. Lightly coat with olive oil on both sides and arrange on a parchment-lined baking sheet. Bake for 8-12 minutes or until lightly browned. Remove from oven and let cool slightly before serving. Sprinkle with salt if desired.