Gut-Healthy Miso White Bean Dip
This Miso White Bean Dip is quick to prepare, flavorful, and nourishing. It combines prebiotic and probiotic ingredients for gut support, and its savory umami profile makes it perfect with vegetables, chips, or as a spread for wraps. The recipe uses just 6 ingredients and takes about 10 minutes from start to finish.
I developed this recipe while using up leftover cooked beans. Beans are high in fiber and act as a prebiotic, while white miso contributes probiotic benefits and deep umami flavor. Together they create a satisfying, gut-friendly dip. I also enjoy miso for its complexity of taste — it really elevates simple bean-based recipes.
This recipe is vegan, gluten free, refined sugar free, and oil free (optional oil for topping).
What’s in this Miso White Bean Dip?
- Cooked white beans (cannellini, navy, or other white beans)
- White miso paste
- Tahini
- Garlic
- Lemon juice
- Cold water (to adjust texture)
Secrets to Success
White bean varieties work especially well because they blend into a smooth, creamy texture. You can use home-cooked beans or a convenient canned variety. Cannellini, navy, and pinto beans are all suitable options.
Miso can be quite salty, so taste before adding extra salt. Start with the suggested amount of miso and adjust to your preference. If the dip feels too thick, add water one tablespoon at a time until you reach the desired consistency.
Ingredients
- 15 oz cooked beans
- 2 tbsp tahini
- 1/2–1 tbsp white miso (start with 1/2 tbsp and add more to taste)
- 2 garlic cloves
- 2 tbsp cold water (plus more as needed)
- Juice of 1/2 lemon
- Togarashi, scallions, sesame oil, salt and pepper (optional, to garnish or season)
Instructions
- Place all ingredients in a food processor and blend until smooth, scraping down the sides as needed. If the dip is too thick, add additional cold water by the tablespoon until you reach your preferred texture.
- Adjust seasoning to taste — you may not need extra salt because of the miso. Garnish with togarashi, sliced scallions, and a drizzle of sesame oil if desired.
Serving Suggestions
Serve this dip with raw or roasted vegetables, pita chips, crackers, or use it as a sandwich spread. It also pairs well with grain bowls and roasted vegetables for added creaminess and flavor.
If you like this recipe, try…
- Basic Vegan Beans
- Miso Sweet Potato Dip
- Miso Mushroom Ramen
- White Bean Kale Salad
- Green Garden Burger Patties
If you try this recipe, tag @veggiekins on Instagram so I can see your recreations. I love reading your reviews and hearing about any substitutions you try.
Miso White Bean Dip (vegan, gluten free, oil free)
-4 servings
Ingredients
- 15 oz cooked beans
- 2 tbsp tahini
- 1/2–1 tbsp white miso (start with 1/2 tbsp)
- 2 garlic cloves
- 2 tbsp cold water
- Juice of 1/2 lemon
- Togarashi, sesame oil, salt and pepper (optional)
Instructions
- Combine all ingredients in a food processor and blend until smooth, adding water by the tablespoon if needed to adjust consistency.
- Garnish with togarashi, scallions, or a drizzle of sesame oil if desired. Taste and adjust seasoning.
Nutrition information is an approximation.
Tag @veggiekins on Instagram and use the hashtag #veggiekins
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