I’m always on the lookout for a new dip to try, so this year, I offered to make white bean pumpkin hummus to bring to Thanksgiving. I figured everyone would love the taste (and, to be honest, my household isn’t as adventurous with flavors). It was a hit!

• 3 tbsp Rosemary Olive Oil
• 1.5 tsp balasmic vinegar (I used a maple-infused)
• 1 tbsp minced garlic
• 1 can white beans (drained and rinsed)
• 1/2 can pureed pumpkin
• 2 tbsp Tahini
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon

Let’s cook!

• In a blender, combine the olive oil, vinegar, garlic, tahini, cumin, smoked paprika, nutmeg, and cinnamon. Blend until well mixed.
• Add the white beans and pumpkin, and blend again until creamy and smooth.
• Taste and adjust the seasonings as needed. (I ended up adding a bit more tahini for a nuttier flavor.)
• Refrigerate for at least 4 hours to let the flavors come together and the texture thicken.

I did forget to snap a pic at Thanksgiving, but I served it with pita chips and it paired beautifully with the crudités. It was such a hit that everyone asked for the recipe!

Eat well friends!

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