Zucchini White Bean Spread
A creamy, fiber-rich zucchini and white bean spread that’s perfect for dipping, spreading on bread, or boosting your raw veggie intake.
Equipment
- food processor, or blender
- Rubber spatula
- grater
- Measuring cups
Ingredients
- 1 zucchini cleaned, trimmed, and grated
- 2 cloves garlic grated
- 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed
- 2 tablespoons 30 ml fresh lemon juice
- 1 tablespoon 4 g nutritional yeast
- 1 tablespoon 21 g white miso
- 1 tablespoon 16 g tahini
- Ground black pepper to taste
- Fine sea salt to taste
Instructions
- Place the grated zucchini, garlic, cannellini beans, lemon juice, nutritional yeast, white miso, tahini, ground black pepper, and sea salt in a food processor or blender.
- Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
- Adjust seasonings to taste.
- Serve chilled.
Notes & Wine Advice
Serving Tip:
Serve with fresh vegetable sticks, crackers, or as a spread on toast.Wine Advice:
Pairs well with a light white wine such as Sauvignon Blanc.Nutrition values
Calories: 75 kcal | koolhydraten: 8 g | Eiwitten: 4 g | Vet: 2.5 g | Suiker: 1 g