Spicy Cannellini Dip - cooking recipe

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

Preparation

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.