This irresistible dip is gluten free*, low in fat and an excellent source of vitamin A (per serving).
Instructions
- Set aside ½ cup of drained and rinsed white beans.
- Place garlic clove in food processor container fitted with blade; cover.
- Pulse until garlic is finely chopped.
- Add remaining beans, pumpkin, 1 chipotle chile, brown sugar, lime juice, 1 tablespoon olive oil, 1 tablespoon water, salt and cinnamon in container; cover.
- Process until just blended, adding additional tablespoon of water to thin to desired consistency.
- Taste and add additional chipotle chile if more heat is desired.
- Transfer dip to bowl.
- Stir in reserved ½ cup beans, red peppers and parsley. Drizzle remaining tablespoon olive oil over dip.
- Sprinkle with almonds.
- Serve immediately or refrigerate until serving.
- Makes about 2 cups.
- Serve with assorted vegetable crudités, crackers, pita bread and/or sliced baguette bread.
Credit:
Recipe and Photo courtesy of Nestlé USA.
