Char’s Pumpkin White Bean Dip

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

Garnish:

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

finely chopped.

● 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

combined.

● 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

Charmaine Broughton

You can get Charmaine's cookbook "Delicious & Doable' at Lemonberry here where you can find this delicious recipe.

You can find Charmaine on her website  www.charmainebroughton.ca and on instagram - @charmaine_broughton