Rinse and drain white beans in a fine mesh strainer. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, and cayenne (optional). Purée until creamy and smooth, scraping down sides as needed.
Heat oil in a small skillet or saucepan over medium heat. Add garlic and sage and sauté for a few minutes to brown slightly (this allows the flavor to deepen). Then add both to food processor and pulse to incorporate (you can reserve some for garnish if desired).
Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, olive oil (or water) for creaminess, or cayenne for heat.
Serve immediately with pita chips and vegetables of choice (see notes for pita chips). Alternatively, refrigerate until chilled - about 3-4 hours - for a thicker, creamier dip. Store leftovers covered in the refrigerator up to 5-7 days.
*To toast pita: Preheat oven to 375 degrees F (176 C). Cut pita into bite-sized triangles and lightly coat with avocado oil (or another neutral oil). Arrange in an even layer on the pan so they toast up well. Bake for 8-12 minutes or until lightly browned. Remove from oven and let cool slightly before serving. Sprinkle with salt if desired. *Recipe as written yields roughly 1 3/4 cups dip. *Nutrition information is a rough estimate calculated with lesser amount of oil and without optional ingredients.