Pumpkin Part 2

Last year about this time, I declared my love for pumpkin in this post: Pumpkin. I also followed it up with another great recipe: Pumpkin Hummus. As soon as September 1st hit, I started craving it again!

In past posts, I have mentioned that pumpkin is a great addition to chili. I love black bean pumpkin chili in particular. I decided to pair the two in a great new, spicy dip.
Pumpkin Black Bean Dip
1 – 15 oz can pumpkin puree (not pumpkin pie filling!)
1 – 14 oz can black beans, drained and rinsed
1 tbsp cumin
1 tbsp garlic powder
1/2 tbsp paprika
1 tbsp Frank’s Red Hot
Combine all ingredients in a food processor and blend until smooth. Serve with crackers, veggies, spread on a sandwich or wrap…or by the spoonful like me. Each 1/2 cup serving is 75 calories and 5 grams of protein. Makes 6 servings.
I love the volume and flavor that pumpkin adds to meals or snacks. I particularly liked this dip with some salsa on top and veggies for dipping. Make sure to check out my other great pumpkin ideas and recipes as well!
What is your favorite pumpkin recipe? I would love more ideas!
Emily Fonnesbeck RD,CD