Zucchini and White Bean Vegan Spread
A creamy zucchini and white bean spread packed with flavor and fiber—a perfect dip or sandwich spread!
Equipment
- food processor, or blender
- Rubber spatula
Ingrediënten
- 1 zucchini cleaned, trimmed, and grated
- 2 cloves garlic grated
- 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed
- 2 tablespoons 30 ml fresh lemon juice
- 1 tablespoon 4 g nutritional yeast
- 1 tablespoon 21 g white miso
- 1 tablespoon 16 g tahini
- Ground black pepper to taste
- Fine sea salt to taste
Instructies
- Place the grated zucchini, garlic, and cannellini beans in a food processor.
- Add the lemon juice, nutritional yeast, white miso, and tahini.
- Season with ground black pepper and sea salt to taste.
- Process until smooth, scraping the sides with a rubber spatula as needed.
- Serve chilled.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a dry Chardonnay or a crisp Pinot Grigio.Nutritional Information
Calories: 80 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 3 g | Sugar: 1 g | Salt: 0.5 g
