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Pumpkin White Bean Dip

This easy, vegan Pumpkin White Bean Dip is perfect for fall! Made with real, whole food ingredients, like pumpkin, garlic, and spices!

Prep Time 10 minutes
Cook Time 10 minutes


Garlic Sauté

  • 2 Tbs Olive Oil
  • 2 Cloves Garlic chopped
  • 1 Tsp Paprika
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Cumin

The Rest of the Dip

  • 1 15-oz Can White Beans
  • 1 Cup Pumpkin Purée
  • 2 Tbs Extra Virgin Olive Oil
  • Juice from 1/4 Lemon
  • 1 Tsp Salt

Possible Garnishes

  • Roasted Pumpkin Seeds
  • Paprika (Sweet or Hot)


  1. To begin, prep all of the dip ingredients by adding them into the food processor and blending on high for about 30-45 seconds.

  2. Then make the garlic sauté. Bring the 2 tbs of olive oil to medium-low heat in a sauté pan. Once the oil is hot, add in the garlic and spices and sauté until fragrant, about 1-2 minutes. Be careful not to let the garlic brown!

  3. When done, immediately transfer garlic and spices into the food processor with the rest of the dip (making sure to get as much as possible out of the pan), and process until fully incorporated into the dip. Process the dip until it's smooth and creamy (which may take a few minutes).

  4. Taste dip, and adjust seasonings if necessary. Feel free to add more salt and pepper.

  5. Garnish dip with roasted pumpkin seeds and paprika, if you'd like.

  6. Enjoy!

Recipe Notes

  • For this recipe I called for the garlic to be chopped (not minced) since it will be blended into the dip. But feel free to mince if you have a garlic press! 
  • For a smoky twist on this recipe, feel free to add in some smoked paprika or chipotle chili powder.