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  1. Recipe

Irresistible White Bean Dip

4 servings

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.

About the Recipe

139 Calories · 9.2 g Protein · 6.3 g Fiber
Lunch
Gluten-free · Nut-free

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.

Ingredients

Makes 4 Servings


  • white beans, rinsed and drained (1 15-ounce can)
  • lemon juice (2 tbsp.)
  • miso (2 tsp.)
  • sea salt (scant 1/2 tsp.)
  • black salt (1/4 tsp.)
  • tahini (1 tbsp.)
  • nutritional yeast (1 tbsp.)
  • garlic (1 clove or to taste)
  • pure maple syrup, optional (1/4 to 1/2 tsp.)
  • water (1 to 1 1/2 tbsp.)

Directions

  1. If using canned beans, rinse and drain them. In a small food processor or high-powered blender, combine the beans, juice from one lemon, miso, sea salt, black salt, tahini, yeast, garlic, syrup (if using), and 1 tablespoon (15 milliliters) of water.



  2. Puree, adding 1/2 tablespoon (7.5 milliliters) of water if needed (be careful when adding more water; dip should remain thick).



  3. Taste, and season with extra lemon, salt, or garlic, if desired. 



  4. Note: For a touch of sweetness, you can add 1/4 teaspoon (1.2 milliliters) of maple syrup to the food processor.



Nutrition Facts

Per serving:
Calories: 139
Fat: 3 g
Saturated Fat: 0.4 g
Calories from Fat: 16%
Cholesterol: 0 mg
Protein: 9.2 g
Carbohydrate: 21 g
Sugar: 1.0 g
Fiber: 6.3 g
Sodium: 638mg
Calcium: 88mg
Iron 3.2 mg
Vitamin C: 1.3 mg
Beta-Carotene: 3 mcg

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