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+ servings

Irresistible White Bean Dip

Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena Burton
The combination of miso, black salt, and nutritional yeast makes this recipe irresistible! Serve for lunch with whole-grain crackers and vegetables.
Prepare this recipe in just minutes using a food processor or high-powered blender.
Opt for gluten-free crackers if you are following a gluten-free diet.
Course Dressings, Lunch, Side Dishes
Servings 4 servings

Ingredients
  

  • 1 15-ounce can white beans rinsed and drained
  • 2 tablespoons lemon juice
  • 2 teaspoons miso
  • ½ scant teaspoon sea salt
  • ¼ teaspoon black salt
  • 1 tablespoon tahini
  • 1 tablespoon nutritional yeast
  • 1 clove garlic
  • ¼ - ½ teaspoon pure maple syrup optional
  • 1 – 1 ½ tablespoon water

Instructions
 

  • In a small food processor or high-powered blender, combine the beans, lemon, juice, miso, sea salt, black salt, tahini, yeast, garlic, syrup (if using), and 1 tablespoon of water.
  • Puree, adding 1/2 tablespoon of water if needed (be careful when adding more water; dip should remain thick).
  • Taste, and season with extra lemon, salt, or garlic, if desired.
Keyword gluten-free, nut-free, vegan
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