Pumpkin Bean Dip


This is awesome, easy to make, and a huge hit at parties when you want to serve something more creative than hummus!


  • 1 C (overflowing) canned pumpkin
  • 1 C black beans (rinsed)
  • 1/2 C cannellini beans (rinsed)
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic
  • juice from 2 lemons
  • 1/2 tsp cumin (this totally made the dip!)
  • 1/4 tsp salt
  • 1/4 tsp pepper


Toss it all into a food processor and go for it! Easy peasy :)

Keep refrigerated until ready to par-tay, then serve with blue corn tortilla chips, pita chips, crackers, veggies, or whatever you like!


Click here for the original post with more pictures!


  1. 1
    Angela (Oh She Glows) says:


  2. 2

    just tried this dip and OH MY GOODNESS was it good! didn’t have any cumin on hand (that’s a lie. i had some that was about 6 years old) so i used curry and it was scruptious! love all your recipes :)

  3. 3

    i made this for a potluck last night and it was a hit! i think my lemon was a little too juicy because it was so lemony you couldn’t really taste the pumpkin, but it was still good :)

  4. 5

    Wow. This looks amazing. Any way to cram any more pumpklin or hummus in diet, I’ll take it!

  5. 6

    Making this for the Halloween party! Thanks!

  6. 7

    Just made it for a party tonight. Love the color!

  7. 9

    I don’t have a Food Processor, but I have a VitaMixer. Will that work? Also, it would help if you would give a “measure by cup” instead of by amount of lemons. Think 1/4 C. fresh-squeezed lemon would be enough? I got 1 C. out of 4 lemons, so they must be “juicy?”

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