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Miso Pumpkin Dip
Starter

Miso Pumpkin Dip

15 minServes 4Nutri-Score A€
from @bean_supporter6 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • white beans (canned, drained and rinsed, liquid reserved)Pantry400 g
  • roasted butternut squash (roasted (or pumpkin))Produce110 g
  • misoPantry15 ml
  • garlic (clove)Produce1 piece
  • saltSpices2 g
  • vinegar (mushroom vinegar, or 30 ml apple cider vinegar)Pantry45 ml
  • pumpkin seeds (toasted, for serving)Nuts & seeds30 g

per serving

Nutrition

131kcal

Carbs
20 g
Proteins
7 g
Fat
3 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Serve

    • Taste and adjust the seasoning.
    • Transfer to a bowl and top with toasted pumpkin seeds.
    Step 2
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