Char’s Pumpkin White Bean Dip
Posted on October 25 2022
Enjoy the festive flavours of autumn all year long with this healthy and delicious dip.
Pumpkin and White Bean Dip
(Pg. 51 in cookbook)
1 (540 mL/19 oz) can white kidney beans, drained and rinsed
3/4 cup (175 mL) pure pumpkin puree (not pumpkin pie filling)
¼ cup (60 mL) tahini
2 tsp (10 mL) cider vinegar
2 tsp (10 mL) minced fresh ginger
2 cloves garlic, minced
3/4 tsp (3 mL) salt
½ tsp (2 mL) pepper
¼ tsp (1 mL) ground cinnamon
Pinch ground nutmeg
1/4 cup (60 mL) olive oil
small handful of dried cranberries and green pumpkin seeds and drizzle of olive oil
● Place beans in the bowl of a food processor fitted with a metal blade. Pulse until
● Add pumpkin puree, tahini, vinegar, ginger, garlic, salt, pepper and spices.
● Pulse until mixture is well combined, scraping down sides of bowl when needed.
With the motor running, drizzle in olive oil. Pulse until very smooth (if mixture is too
thick for your liking, add 1 to 2 tablespoons of water or oil and pulse until well
● Cover and refrigerate for up to 3 days. Place dip in a serving dish and garnish with
cranberries, pumpkin seeds and drizzle of olive oil. Serve with crackers, toasted pita
wedges and veggie sticks.
Delicious & Doable Tips:
~ for a festive fall flare: hollow out a very small pie pumpkin and use as a serving “dish
You can get Charmaine's cookbook "Delicious & Doable' at Lemonberry here where you can find this delicious recipe.