The first recipe of 2019 is here, and we are kicking off with a simple 5 minute deliciousness. You know when you want that extra oomph on your salad or lunch bowl, when you need a spread for your sandwich - something other than hummus? Then look no further! This miso white bean spread is delicious, super satisfying, and so versatile. Plus it keeps in the fridge for an entire week, so your food prepping goes a long way. It's a win-win all around!
Miso paste is one of the greatest things to add to your dishes. It gives them that deep umami flavor (kind of like flavor enhancer but the natural way), plus it's an incredible immune booster for the winter time. Look for raw, unpasteurized miso paste in the refrigerated section to make sure you get good quality miso. Ideally you want it it be organic, since soy beans are one of the most genetically modified, sprayed crops out there. Don't buy dried, instant packs of miso, all the goodness is dead.
Now, let's make the recipe.
Preparation time: 5 minutes
Makes 2 cups:
2 cups white beans
3 Tbsp miso paste
3 Tbsp chopped chives or spring onions
freshly ground black pepper
Add all ingredients to a food processor or blender, and process for about 1 minute on medium-high until creamy and the beans are completely broken down.
Use dollops on yummy lunch bowls and salads, spread on bread, or use as dip of veggie sticks.
Keeps in the fridge in an air tight container for up to 1 week.
Yay for 2019!