Pumpkin Black Bean Dip

1 Tbsp. avocado oil

1/2 small onion, finely diced

3/4 tsp. kosher salt

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

1/4 tsp. black pepper

2 Tbsp. water

1/2 cup pumpkin puree

1 15-oz. can black beans, drained and rinsed

2 Tbsp. cream cheese (see note)

1. Heat avocado oil in a medium-sized pot on medium heat. Add finely diced onion and salt, and saute until onion is soft, about 5-7 minutes.
2. Add spices (cumin, smoked paprika, garlic powder, black pepper), and saute until fragrant, about 30 seconds.
3. Add water to pot, stirring to pick up spices from the bottom of the pot.
4. Add pumpkin puree and black beans, and stir to combine. Reduce heat to low, and heat through, about 2-3 minutes.
5. Remove pot from heat, and use a potato masher (or fork) to mash beans until the mixture becomes a little creamy, and reaches the texture you desire (I like it a little bit chunky). (Or, if you want a really smooth bean dip, transfer mixture to a food processor to puree).
6. Stir in cream cheese, and mix until it melts into the bean dip mixture.
7. Serve dip immediately, warm, with tortilla chips.

Note:

• This dip can easily be made vegan by using tofu cream cheese in place of dairy cream cheese.