Smoky White Bean & Pumpkin Hummus

Creamy, smoky, and gently spiced — this white-bean-and-pumpkin dip is fall in a bowl and comes together in under ten minutes. Set it out with warm pita and watch it go.

Ingredient Spotlight. Our Rosemary Fused Olive Oil brings a piney, savory backbone (and a beautiful finishing drizzle), while a spoon of our Vermont Maple Dark Balsamic Vinegar adds a whisper of New England sweetness that balances the smoke.

Ingredients

• 1 can white beans, drained and rinsed
• ½ can pumpkin purée (unsweetened)
• 3 Tbsp Rosemary Fused Olive Oil (plus more to finish)
• 1 tsp Vermont Maple Dark Balsamic · 1 Tbsp garlic, minced · 2 Tbsp tahini
• 1 tsp cumin · 1 tsp smoked paprika · pinch cinnamon · salt to taste
• To finish: a spoon of Pepitas; a drizzle of Rosemary oil

Instructions

1. Combine the beans, pumpkin, Rosemary oil, Maple balsamic, garlic, tahini, cumin, smoked paprika, cinnamon, and salt in a food processor.
2. Purée until creamy and smooth, scraping down as needed. Taste and adjust — more salt, more smoke, more oil for silkiness.
3. Spread into a bowl, swirl the top, and finish with a drizzle of Rosemary oil and a scatter of pepitas. Serve with warm pita and vegetables.

Chef's Notes

• Chill a few hours for a thicker, creamier dip.
• Toast the pepitas for extra crunch and nutty depth.

Make It Yours

• More heat? A pinch of cayenne. More earthiness? A little fresh sage.

Allergens: contains sesame (tahini).

Rosemary oil is a savory-cooking staple — come find your bottle at the shop.