2 15 oz. cans cannellini beans, drained
1 15 oz. can pumpkin
1 lime, juiced
1/2 T. cider vinegar
salt and pepper, to taste
2 garlic cloves, minced
1 T. fresh ginger root, minced
2 tsp. pepper flakes
1/2 tsp. cayenne pepper
1/2 c. light olive oil
1/4 c. toasted pumpkin seeds for garnish

Combine all ingredients except olive oil and pumpkin seeds in a food processor (or blender). With processor running, slowly stream olive oil through the food chute until the dip is smooth or desired consistency is reached. Transfer dip to serving bowl, cover and refrigerate one hour at least (overnight is best).

Serve with baked pita chips. This can also be used as a sandwich condiment.