Velvety White Bean and Miso Dip

Simple ingredients that most people have on hand combine to create this basic but absolutely delicious dip. This velvety white bean and miso dip is creamy, flavourful and easy to make at home! A crowd-pleasing appetiser which is perfect for dipping, scooping and spreading. The secret is using white beans, tahini, miso paste, a little water, and using a food processor to whip it. It’s as fluffy and creamy as buttercream, with a lemony tang and a deep umami hit from white miso. Topped with caramelised fennel and walnuts/dukkah, this dip is a superfood like none other!! Naturally vegan and gluten free, it is great as an appetiser or just as a snack when you are peckish!

I love this dip for snacking on with veggies and crisps, or slathering it on sourdough bread – and it also turns out delicious with soft boiled eggs on toast. This basic dip can be dressed up to look fabulous. You can garnish it with caramelised onions, fennel, baked artichoke or carrots, herbs, seeds and oils.

White miso has a deeply nutty, slightly fermented saltiness and a hint of sweetness that is just delicious, especially when paired with something tart, like lemon. Along with the tahini, it adds a layer of complexity to the flavours and that hits just the right notes.

Garlicky, lemony, creamy beans, and tahini – this dip is super healthy, and super super delicious!!

Why you will love this dip:

This dip is very versatile, you can taste and adjust flavour as needed:

• For zing – Add more garlic
• Extra brightness or acidity – Add more lemon zest or juice
• For creaminess – Add more olive oil
• Enhanced nuttiness – Add more tahini
• For Umami Flavour – Add more miso

I love pretty bold flavours, so I added the additional lemon zest and juice.

Ways to Eat velvety White Bean and miso dip:

This velvety white bean and miso dip doesn’t last long in my house. I love to spread it on my everyday Sourdough Bread, have it with roasted vegetables, or to serve it as an appetiser..

• The perfect healthy snack: This tastes amazing with slices of cucumber, red bell peppers, carrots, and of course my flaxseed crackers. 
• Creamy sandwich spread: Spread this onto flatbread or gluten-free toast for a bright, creamy touch to your sandwich. 

HelpFul Tips and Tricks to Make Velvety White Bean and Miso Dip

• Using the water from the beans instead of tossing it is the best liquid, as having some starch in it makes it even creamier.
• This dip can be made 3 days ahead, just save the toppings for right before serving. Just make sure to store it in a sealed container. And to give it some life the next day, mix it well with a spoon and drizzle some olive oil on top. It’ll be as fresh as can be!
• One 400 gram can of white beans equals approximately 1 3/4 cups of cooked beans.
• This dip is not freezer friendly.
• Cook your own beans : If you have the time, cooking your own beans is totally worth it. You can amp up their flavor by simmering them with an onion, garlic, herbs, or dried chiles, and you can control their final texture. For this recipe, you cook them until they’re very soft and almost falling apart. Drain them and allow them to cool slightly before you blend up the dip, but don’t toss the bean liquid! Use it instead of the water in this recipe to add delicious depth of flavour.

If you try this easy velvety white bean and miso dip recipe, please let me know! Leave a comment below. I love to hear what you think, or any changes you make. If you loved this recipe you will also like our Classic Hummus and Spicy Greek Feta Cheese Dip!

.

Velvety White Bean and Miso Dip

Serves: 1 bowl Prep Time: 5 Minutes Cooking Time: 6 Minutes 6 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Pin

Print

Ingredients

• 1 can cannellini beans (400grams), drained and rinsed
• 1/4 cup tahini 
• 1.5 tbsp white miso
• 3 cloves garlic
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1.5 tablespoons extra virgin olive oil
• Salt to taste
• A couple tablespoons of water as needed 

For the garnishing

• 1 tbsp extra virgin olive oil
• 1 bulb fennel, sliced with a mandolin  or cut into wedges
• 1 tbsp white balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste
• 1 tbsp walnut /dukkah or furikake seasoning
• Fresh dill
• 2 tsp Extra virgin olive oil for drizzle

method

1. To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, miso, lemon zest and lemon juice, salt, garlic, and olive oil .
2. Blend until creamy, scraping down sides as needed — about 1 minute. If you prefer silky smooth dip, blend for longer and add a small ice cube while blending.
3. Heat half the oil in a frying pan and fry the fennel slices or wedges for 5-6 minutes over a medium-high heat until they begin to soften and turn golden. Add the white balsamic vinegar, maple syrup, salt and pepper. Cook for 1 minute, tossing to coat the fennel. Remove from the pan and set aside. 
4. Spread the dip in a bowl and top with caramelised fennel, dukkah, dill and drizzle with olive oil or refrigerate to chill, which allows the dip to thicken.  Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
5. Leftovers keep covered in the refrigerator for up to 3-4 days.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!