A hearty and flavorful vegan white bean dip with kale that comes together in minutes and is packed full of vitamins and nutrients. Gluten-Free and Vegan.
Course:
Dips and Spreads
Cuisine:
American, Healthy, Vegan
Servings: 4 people
Calories: 193 kcal
Author: Vicky Berman
-
1
can cannellini beans
rinsed and drained
-
2
sprigs fresh rosemary
-
1
cup
kale
-
1
tablespoon
yellow miso
-
1/8
teaspoon
salt
-
2
cloves
garlic
minced
-
3
tablespoons
extra virgin olive oil
-
3
tablespoons
lemon juice
-
Combine all ingredients in food processor and process on high until smooth. Add olive oil or water if you prefer a more liquidy consistency.