Voorgerecht
Miso Pumpkin Dip
15 minVoor 4Nutri-Score A€
A
15 min
15 minMiso Pumpkin Dip
recept van
bean supporter
@bean_supporter
5 recepten
6 imports
1 keer gekookt
wat je nodig hebt
Ingrediënten
white beans (canned, drained and rinsed, liquid reserved)Voorraadkast400 g
roasted butternut squash (roasted (or pumpkin))Groente en fruit110 g- misoVoorraadkast15 ml
garlic (clove)Groente en fruit1 stuk
saltKruiden en specerijen2 g
vinegar (mushroom vinegar, or 30 ml apple cider vinegar)Voorraadkast45 ml
pumpkin seeds (toasted, for serving)Noten en zaden30 g
per portie
Voedingswaarden
131kcal
- Koolhydraten
- 20 g
- Eiwitten
- 7 g
- Vetten
- 3 g
wat je gebruikt
Keukengerei
Blender
Mengkom
stap voor stap
Bereiding
- Stap 1
Blend the dip
- Add the drained white beans, roasted squash, miso, garlic, salt and vinegar to a blender.
- Blend until smooth, adding reserved bean liquid as needed to reach the desired texture.
- Stap 2
Serve
- Taste and adjust the seasoning.
- Transfer to a bowl and top with toasted pumpkin seeds.