Beans Make Anything Possible, Including This Creamy Miso Pum

Υλικά

I’ve teamed up with @foodprintorg to help spread the word on beans. Help us figure out how to get people eating more beans by casting a vote at the link in my story, or on their profile

Voting won’t only help us share the bean love, but can win you some delights

Recipe:

1 can white beans

¾ cup mashed roasted honey nut squash (or pumpkin)

1 tbsp miso

1 garlic clove

2 tbsp vinegar (I used mushroom or use ACV)

salt

Drained and rinse your beans but save the liquid. Blend all your ingredients in a blender or food processor. If it’s too thick add bean liquid until you reach your desired texture. Top with toasted pumpkin seeds and serve.

You can use oil instead of bean liquid but I like to make this dip have a lower foodprint, but using something that would otherwise be dumped down the sink. Not only does it make the dip more affordable, but also almost fat free.