Pumpkin White Bean Dip with Sage

Creamy pumpkin white bean dip blended with lemon, garlic, olive oil, and sage, served chilled or gently warmed with pita and fresh vegetables.

Prep: 10 min · Cook: 5 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 15-ounce can cannellini beans
• 0.75 cup pumpkin puree
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon sage
• 1 clove garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 pieces pita bread
• 3 cups fresh vegetables

Cooking instructions

1. Drain and rinse the cannellini beans. Add them to a blender with pumpkin puree, lemon juice, olive oil, sage, garlic, salt, and black pepper. Blend until completely smooth, scraping down the sides once if needed. (about 3 min)
2. Transfer the dip to a small saucepan and warm over low heat, stirring often, for 3 to 5 minutes. Do not boil; serve warm when heated through, or cool to room temperature and chill before serving. (about 5 min) — Low heat
3. Toast the pita in a dry skillet over medium heat for 1 to 2 minutes per side, until lightly crisp and warmed. Cut into wedges and serve with the dip and fresh vegetables. (about 4 min) — Medium heat