Skip to main content
  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 g Protein · 6 g Fiber
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.


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.)


  1. 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.

  2. Puree, adding 1/2 tablespoon 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. 

Nutrition Facts

Per serving

Calories: 139
Protein: 9 g
Carbohydrate: 21 g
Sugar: 1 g
Total Fat: 3 g
     Calories from Fat: 16%
Fiber: 6 g
Sodium: 638 mg

More for Lunch