Fructose Free Miso-Sesame White Bean Dip with Veggie Dippers
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Learn more →Ingredients
6 servings
For the dip
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 3 tbsp tahini
- 2 tbsp white miso paste
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
For serving
- 1 tsp sesame seeds, for garnish (optional)
- 1 tbsp fresh parsley or cilantro, roughly chopped, for garnish (optional)
For the veggie dippers
- 2 medium carrots, cut into sticks
- 2 stalks celery, cut into sticks
- 1 medium cucumber, sliced into rounds or spears
- 1 medium red bell pepper, sliced into strips
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/6 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
Instructions
- 1
Add the garlic cloves to the bowl of a food processor and pulse 5–6 times until finely minced.
- 2
Add the drained white beans, tahini, white miso paste, 3 tbsp olive oil, lemon juice, toasted sesame oil, ground ginger, turmeric, and black pepper to the food processor. Process for about 1 minute, until the mixture is mostly smooth.
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