Ingredients
Scale
- 1 cup/150 g blanched almonds
- 1 can of white beans, drained
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1.5 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp white miso paste
- salt, pepper
to serve:
- olive oil
- fresh dill
- red pepper flakes
- veggies and crackers for dipping
Instructions
- Add almonds, white beans, oil, vinegar, nutritional yeast, miso paste, 1/2 tsp salt, and a pinch of pepper to a blender. Start processing, while slowly adding water (about 0.4 cups/150 ml), until desired consistency is reached. Taste, and add extra vinegar, or season with more salt, if needed.
- To serve spoon dip into a serving plate. Drizzle with a little olive oil, and sprinkle with chopped dill and chili flakes. Enjoy!
Notes
White Bean & Almond Dip will keep in an air-tight container for 5 days in the fridge.
- Prep Time: 5 minutes