Well friends, fall is here! And what better way to ring in the new season than with food?! My general life approach is that any occasion can be – and should be – an excuse to cook and eat any food you want. For this particular happy transitional time of year though, fall-themed food does seem the most fitting. So, I bring to you zesty pumpkin bean dip!
This fall flavor bomb of a dip comes together very quickly, lets you use up any leftover canned pumpkin from fall baking adventures, and is firmly rooted in the savory pumpkin camp. Sorry, pumpkin spice.
Zesty Pumpkin Bean DipCourse: Appetizers, SnacksDifficulty: Easy
This zesty pumpkin bean dip is a fall flavor bomb! Plus, it is super simple to make, packs in a bunch of good nutrition, and leftovers store well in the refrigerator.
1.5 cups (= 1 15-oz. can) cooked beans – I like black beans because they go so well with pumpkin, but use what you like and have on hand!
240 g (~1 cup) canned pumpkin – or use home-roasted, mashed pumpkin if you want extra cool points
Juice from 1-2 limes, to taste
1-2 cloves garlic, to taste
1/4 – 1/2 tsp ground cumin – start with 1/4 tsp and then up it to 1/2 tsp if desired
1/4 – 1/2 tsp smoked paprika
Liquid from a jar of tamed jalapeños, to taste (optional)
Salt, to taste – may not be necessary, depending on if your beans were salted and if you use the jalapeño liquid
- Drain and rinse beans. If you are using beans you cooked as opposed to canned beans, still drain them, but rinsing may not really be necessary.
- Place all the ingredients into a food processor or high-powered blender. Start with the smaller recommended amounts of ingredients (e.g., juice of 1 lime, 1/4 tsp of spices). If using liquid from a jar of tamed jalapeños, just add a small splash to start.
- Blend until desired consistency is reached, scraping down the sides of the food processor/blender as needed. Extra lime juice and/or the liquid from jalapeños can help the dip blend more easily, but of course this also can quickly change the flavor.
- After the taste and texture is just right, serve up this zesty pumpkin bean dip with some delicious vegetables, crackers, and/or chips! I also like to simply eat this by the spoonful, but you do what works best for you. Leftovers store well in the refrigerator for future enjoyment!
- Smoked paprika has a very different flavor profile from (sweet) paprika. I would really recommend smoked paprika, if you can easily get it.
- The liquid from the jar of tamed jalapeños adds a major zesty flavor boost. My husband and I love this, and the liquid also helps the dip blend well. Totally your call though! You can always add more lime juice for liquid, as long as it fits with your preferred tanginess level.
People associate pumpkins with fall, but you know what else is a fall food?? Beans! Yes – fun fact – beans are harvested in the fall! This gives you yet another reason to go enjoy this dip now (not like you needed another reason though, right?). While you’re pondering the glory of a bean harvest, check out these photos to see what beans look like in the field.
Looking for another dish full of delightful fall goodness? Try this black bean and sweet potato bake.