Creamy Savory Pumpkin Dip
This smooth, savory pumpkin dip is rich, lightly spiced, and packed with plant-based protein from chickpeas and butter beans. It’s perfect for dipping, spreading, or adding to snack boards for an easy, crowd-pleasing appetizer.
Servings:
Ingredients
- 1 ½ cup(s) pumpkin purée (not pumpkin pie filling)
- 2 clove(s) garlic
- 1 cup(s) cooked butter beans (also called lima beans) drained and rinsed
- 1 cup(s) cooked chickpeas drained and rinsed
- 2 tablespoon(s) tahini or almond butter
- 1 tablespoon(s) maple syrup
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) paprika
- 3 tablespoon(s) fresh lemon juice
- ¾ teaspoon(s) salt plus more to taste
- Black pepper to taste
Instructions
- Blend the dip: Add the pumpkin purée, butter beans, chickpeas, garlic, tahini or almond butter, maple syrup, cumin, paprika, lemon juice, salt, and black pepper to a high-speed blender or food processor.
- Blend until smooth: Blend until completely smooth and creamy, scraping down the sides as needed.
- Chill or serve: Taste and adjust salt or lemon as needed. Serve immediately or chill for 30 minutes for the best flavor and texture.
Notes
Nut-Free Option: Use tahini instead of almond butter.
Extra Creamy: Add 1–2 tablespoons water or olive oil while blending.
Extra Savory: Add ½ teaspoon garlic powder or onion powder.
Heat Option: Add a pinch of cayenne or chili flakes.
Serving Ideas:
- Sprinkle with pumpkin seeds before serving
- Serve with crackers, pita, veggies, or baguette
- Spread on wraps or sandwiches
Nutrition
Serving: 1serving of dip (recipe makes 8 servings) | Calories: 100kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 303mg | Potassium: 243mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7180IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg
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