"Every Body Eats" by MHW Hill, page 87
15 ounces (1-1/2 cups) Cannellini (white kidney) beans
1 cup roasted red peppers; skins fully removed, washed and drained, or 1 cup diced cooked carrots
1/2 cup nutritional yeast flakes
3 tablespoons lemon juice
2 tablespoons chickpea miso
2 tablespoons cashew butter, or chopped and boiled carrots, or bean butter
2 teaspoons onion powder
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
- Drain beans into colander; thoroughly wash; shake off excess water.
- Pour beans into food processor or blender; add roasted red peppers, nutritional yeast, lemon juice, chickpea miso, and hummus.
- While blending, add onion powder, sea salt, garlic powder, and mustard powder; blend until very smooth.