Umami madness! Miso kicks up the savoriness while also adding a little probiotic love. This little twist on classic hummus is heavenly on toast, with veggies, on a sandwich, in a bowl, its just plain good. Give it a try!
INGREDIENTS
1 1/2c cooked white beans/1 can drained – make your own here
1 lemon, zest and juice
1 garlic clove
1t miso
2T tahini
1/4c olive oil
INSTRUCTIONS
Put everything in the food processor and turn it on. Let it run for a bit, scrape down the sides then puree until smooth.
ENJOY!
Photo: Sourdough toast with pan fried halloumi and watermelon radish.
WORTHINGTON EATS 
2 responses to “MISO WHITE BEAN HUMMUS”
Thank you for this. I’m constantly running out of chickpeas and I would never have thought of using beans. I shall now x
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White beans are such a good swap in hummus. They can even give it a smoother texture too! I hope you like it.
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