Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena BurtonThe 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.
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.