Miso & Cumin White Bean Dip

Recipe by Marianne Harold

Miso & Cumin White Bean Dip is a wonderfully creamy, salty and aromatic dip and is great shared with friends and family, but also delicious added to salads and vegetables, sandwiches and wraps.

Ingredients:

3 teaspoons olive oil
2 teaspoons cumin seeds
2 15oz cans of organic cannellini beans, rinsed and drained
3 cloves garlic
juice of 1+1/2 lemons
2 tablespoons tahini
2 tablespoons of pepita seed butter or almond nut butter
4 tablespoons of water and 1 tablespoon of tamari plus extra if needed
2 1/2 teaspoons miso paste
1/4 teaspoon cayenne pepper (optional) salt and pepper to taste

Method:

• In a small frying pan, heat the pan over medium-low heat for 1 minute.
• Add the cumin seeds and gently dry fry, stirring occasionally, for about 5 minutes, until  fragrant and golden brown.
• Remove from heat and set aside.
• In the bowl of a food processor, combine all of the dip ingredients.
• Process until smooth and creamy.
• Scrape the cumin seeds and olive oil into the food processor and pulse until well combined.
• If it is too thick, add water and tamari mixture a little at a time until you achieve the desired consistency.
• Put in a bowl and seal and chill for at least one hour before serving, to allow the flavors to infuse.
• Serve with vegetable sticks and/or rice crackers.

Makes approximately 2 cups