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Vegan Pumpkin Dip

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Ingredients

Scale
  • 1 (15 oz) can white beans or chickpeas
  • 1/2 cup pure pumpkin puree
  • 1 tablespoon SunButter, tahini, or nut butter
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Add all ingredients to a high-powered food processor or blender. Pulse/blend until smooth. You may need to pause to scrape down the sides of the container. 
  2. Serve with crudites, whole grain pita or crackers. Enjoy!

Notes

Store vegan pumpkin dip in an airtight container in the refrigerator for 3-5 days.

Find it online: https://chelseyamernutrition.com/vegan-pumpkin-dip/