These are super quick dips that are protein-packed and very yummy! You don’t even have to get the food processor out, just use a potato masher or fork.
Enjoy with crackers or vegetables. Keeps for 3 days in an airtight container.
MISO CHIVE BUTTERBEAN DIP RECIPE
Drain and rinse a can of butterbeans, and add 1 tablespoon of olive oil, 1.5 tablespoons of Miso Tasty White Miso Paste, and 1 teaspoon of honey. Mash with a potato masher or fork, don’t worry if there are some chunky bits! Snip 2 tbsp of chives with a pair of scissors and mix in.
MISO WALNUT DIP RECIPE
Simply mix a tablespoon of Miso Tasty red miso paste, 5 crushed walnuts, a tablespoon of mirin and half a teaspoon of caster sugar, give it a mix, until all combined.