Char’s Pumpkin White Bean Dip

Cozy, creamy, and full of fall flavour

Enjoy the festive flavours of autumn all year long with this healthy and delicious dip. Charmaine Broughton’s Pumpkin White Bean Dip is smooth, savoury, and just a little bit sweet — the kind of snack that disappears fast at any gathering.

Pumpkin and White Bean Dip

(Pg. 51 in cookbook)

🍂 Ingredients

• 1 (540 mL/19 oz) can white kidney beans, drained and rinsed

• ¾ cup pure pumpkin purée (not pumpkin pie filling)

• ¼ cup tahini

• 2 tsp cider vinegar

• 2 tsp minced fresh ginger

• 2 cloves garlic, minced

• ¾ tsp salt

• ½ tsp pepper

• ¼ tsp ground cinnamon

• Pinch ground nutmeg

• ¼ cup olive oil

Garnish:
A small handful of dried cranberries, green pumpkin seeds, and a drizzle of olive oil.

🥣 Directions

1. Place beans in a food processor and pulse until finely chopped.

2. Add pumpkin purée, tahini, vinegar, ginger, garlic, salt, pepper, and spices.

3. Pulse until well combined, scraping sides as needed.

4. With the motor running, slowly drizzle in olive oil. Pulse until very smooth.

   • If it’s too thick, add 1–2 tablespoons of water or oil and pulse again.

5. Cover and refrigerate for up to 3 days.

To serve, spoon into a bowl and top with cranberries, pumpkin seeds, and olive oil. Serve with crackers, pita wedges, or veggie sticks.

🎃 Delicious & Doable Tip

For a festive touch, hollow out a small pie pumpkin and use it as a serving dish — it looks adorable and doubles as decor.

💛 About Charmaine

Charmaine Broughton is a food writer, TV host, and cookbook author known for easy, feel-good recipes that actually fit real life.

Find Charmaine online at www.charmainebroughton.ca

and on Instagram  @charmaine_broughton