Pumpkin Bean Dip

Adapted via FANNEtasticFood
Serves: 4 to 6

♦ 1 cup canned pumpkin
♦ 1 cup black beans (rinsed)
♦ 1/2 cup cannellini or navy beans (rinsed)
♦ 2 tbsp extra virgin olive oil
♦ 2 cloves garlic, coarsely chopped
♦ juice from 1 lemon
♦ 1/2 tsp cumin
♦ 1/4 tsp salt
♦ 1/4 tsp pepper

Toss all ingredients into a food processor or blender, and pulse to desired consistency. Refrigerate for up to 3 days.

To read more about this dish and my musical pairing, click HERE.

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