Looking for easy and healthy lunch recipes or something quick to whip up for your next BBQ potluck? Check out this vegan recipe I made today using Organic White Beans and Yellow Miso. This spread is super healthy and is sooooooooo delicious when served with Persian Cucumbers and crackers.
I really like to make this recipe for lunch because its packed with plant based vegan protein from the beans and yellow miso is a great probiotic-rich ingredient. Make this ahead of time and store it in the fridge for 2-3 days. You can also smear this on a sandwich!
White Bean Miso Spread with Cucumbers and Paprika
1 can White Beans (I like to use Great Northern White Beans or Canellini Beans)
1 clove Garlic, peeled
1 tbsp Yellow Miso
3 tbsp Olive Oil
2 tbsp Lemon Juice
1/2 tsp Sea Salt (I always use Celtic Sea Salt)
Olive and Paprika for drizzling on top
2-4 Persian Cucumbers, for dipping
- In a food processor puree beans and garlic until almost smooth.
- Add olive oil, lemon juice, miso and sea salt. Puree until smooth.
- Transfer spread to a bowl and drizzle with olive oil and paprika.
I enjoy this White Bean Miso Spread with sliced Persian Cucumbers, Marinated Olives and Crackers. And a beer