Amazingly easy vegan white bean pumpkin dip with chipotle takes minutes to make for a tasty and healthy bean dip with a hint of fall flavor. This slightly sweet & spicy bean dip recipe is perfect for parties, football appetizers, or just a healthy snack, plus it’s vegan and gluten free!
If you can’t tell, I’m on a pumpkin kick…I’m taking full advantage of it before we head into the land of gingerbread, eggnog and peppermint.
But seriously guys, this dip is super easy: you just throw everything in a blender or food processor and give it a whirl until it’s smooth. Easy peasy, just how I like it.
The chipotle peppers add a smoky flavor with the perfect amount of spiciness while the addition of maple syrup balances it out perfectly. It’s an all-around awesome dip with a uniquely delicious flavor.
Remember that wonderfully awesome maple chipotle dipping sauce for my homemade baked carrot fries? Yeah, it’s kind of like that but in bean dip form.
Try this easy vegan white bean pumpkin dip recipe made with chipotle and cannellini beans for parties, a healthy football appetizer, or just a healthy snack.
If you can find pumpkin tortilla chips this time of year, I highly recommend grabbing a bag for this bean dip. They’re freaking good. I was able to find them at my local Aldi. Veggies, pita chips, and pretzels are also good dipping companions.
For more pumpkin/fall recipes try these!
Easy Vegan White Bean Pumpkin Dip with Chipotle
- 1 cup Cannellini Beans drained and rinsed
- 1 cup Chickpeas drained and rinsed
- 3/4 cup Pumpkin Puree
- 1 Chipotle Pepper in adobe sauce
- 1 tbsp Maple Syrup
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Olive oil
- 1/2 tsp Allspice
- 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp tsp Black pepper
- 2 tbsp Pepitas for garnish
- Add all ingredients except the pepitas in food processor or blender.
- Blend until smooth.
- Transfer to serving bowl and drizzle with olive oil and a sprinkle of pepitas.
- Serve with tortilla chips, veggies, pita chips etc.
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