Spiced Pumpkin Bean Dip

Hummus is delicious, there is absolutely no doubt about that. I can, and often do, eat it by the spoonful. But plain old hummus can be a little bland. This is a hummus-inspired dish, except I used a can of mixed beans instead of simply chickpeas because that's what I had on hand and also I wanted to add a bit more flavor, color, and texture. I added pumpkin, which added a burst of color and gave a nice consistency, without imparting too strong of a pumpkin flavor. The flavor really comes from the dressing - which adds more color and texture and really makes flavors pop. I used onion salt to season because it adds a bit more flavor, as does the paprika and pepper, and the acidity from the vinegar gives that extra bite and smooths out the consistency a bit. 

Spiced Pumpkin Bean Dip
one can (540mL) mixed beans (includes red kidney beans, white kidney beans, chickpeas, black-eyed peas, romano beans, baby lima beans), drained and rinsed
1 cup pumpkin purée
1/4 cup Thousand Island dressing (homemade or bottled)
2 cloves garlic, finely minced
1 Tablespoon apple cider vinegar
onion salt, paprika, and ground black pepper, to taste

Purée the beans in a food processor. Then blend in remaining ingredients either in the processor or by hand. Taste and adjust seasoning and consistency as desired. Refrigerate to allow flavors to blend. Keeps well for at least a week. 

This is great to use just like hummus, or as a dip for crackers and vegetables. It is also good as a condiment for sandwiches and veggie burgers.