SET aside 1/2 cup of drained and rinsed white beans.
PLACE garlic clove in food processor container fitted with blade; cover. Pulse until garlic is finely chopped. Add remaining beans, pumpkin, 1 chipotle chile, brown sugar, lime juice, 1 tablespoon olive oil, 1 tablespoon water, salt and cinnamon in container; cover. Process until just blended, adding additional tablespoon of water to thin to desired consistency. Taste and add additional chipotle chile if more heat is desired.
TRANSFER dip to bowl. Stir in reserved 1/2 cup beans, red peppers and parsley. Drizzle remaining tablespoon olive oil over dip. Sprinkle with almonds. Serve immediately or refrigerate until serving. Makes about 2 cups.
SERVE with assorted vegetable crudités, crackers, pita bread and/or sliced baguette bread.
*This "gluten free" recipe was developed using products labeled as "gluten-free". We recommend reading all ingredient labels on food products thoroughly and to be careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.