Creamy, flavourful, and healthy — this pumpkin white bean dip has it all! Though the recipe is very simple, the final product is out of this world delicious. Think of it as hummus’ more eccentric autumnal cousin.
I love sneaking in extra veggies wherever I can, and because I’m on a roll with pumpkin recipes right now, I figured a pumpkin hummus-style dip was fitting.
Not only is this pumpkin white bean dip super easy to make, but it’s also great for you. If you’re looking for something to bring to your next autumn dinner party (or springtime picnic if you live in Australia), this dip is sure to be a crowd-pleaser.
Ingredients and Substitutes
- Butter beans, sub Canelli or white navy beans
- Pumpkin puree, can use canned or homemade (see my tips here)
- Cumin, can leave it out if not a fan
- Smoked paprika, sub sweet paprika or sub with a pinch of red pepper flakes for a spicier dip
- Extra virgin olive oil, can sub water or tahini if oil-free
- Garlic, no subs recommended
- Salt, no subs recommended
What Blender to Use
In order to create a smooth hummus-style dip, I recommend using either a high-speed blender or a food processor. Something like a Magic Bullet might work, but you would need to scrape down the sides frequently.
I made mine with my Vitamix blender, which I highly recommend if you’re looking for a top-quality blender.
Print📖 Recipe
Pumpkin White Bean Dip
- Total Time: 10 minutes
- Yield: 8 1x
Description
Creamy, flavourful, and healthy — this pumpkin white bean dip has it all! Though the recipe is very simple, the final product is out of this world delicious. Think of it as hummus’ more eccentric autumnal cousin.
Ingredients
- 1 can butter beans (drained and rinsed)
- 1 clove garlic
- ¼ cup pumpkin puree
- 3 tablespoons olive oil (extra virgin)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- parsley (for garnish)
Instructions
- Drain and rinse butter beans. Chop garlic, and set aside.
- In a high-speed blender or food processor, blend all ingredients except parsley until smooth.
- Transfer the dip into a serving dish, and top with chopped parsley and an extra drizzle of olive oil.
- Serve alongside pita chips, chopped veggies, or crackers. This is also great spread on sandwiches. The dip will stay good for up to a week when stored in an airtight container in the fridge.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snack
- Cuisine: Australian
Nutrition
- Calories: 72
- Fat: 5.5
- Carbohydrates: 4.7
- Protein: 1.5
Keywords: pumpkin, white bean
Kaleen
So creamy - love it!
★★★★★