Spicy Cannellini Dip

Ingredients

• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 cup canned pumpkin puree
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons sweet paprika
• 3/4 teaspoon granulated garlic
• 3/4 teaspoon ground dried chipotle pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups mild chunky salsa
• Garnish:
• 6 fresh parsley leaves, or to taste
• 2 pinches paprika, or to taste

Directions

Blend cannellini beans, olive oil, and lemon juice in a food processor until smooth; add pumpkin puree, parsley, paprika, garlic, chipotle pepper, salt, and pepper. Continue to process until just blended; spoon into a mixing bowl. Gently fold salsa through the bean mixture, avoiding crushing the vegetables.

Cover bowl with plastic wrap and refrigerate to allow flavors to blend, at least 4 hours. Stir dip and garnish with parsley leaves and paprika before serving.