1teaspoon(1teaspoon)apple cider vinegar(ensure gluten-free if necessary)
1heaped teaspoon (1heaped teaspoon )miso(ensure gluten-free if necessary)
Salt + pepperto taste
To serve (suggestions):
Fresh coriander (cilantro), roughly chopped
Tortilla chips(ensure gluten-free if necessary)
Vegetable crudités
Instructions
Heat up oil in a pan and add onion, garlic and green pepper once hot
Cook for around 10 minutes until softened
Add the cumin, paprika and chilli, and fry for a minute until fragrant
Add the white beans, tomato purée, almond milk, nutritional yeast, vinegar, miso and salt + pepper
Bring to the boil and simmer for a couple of minutes
Using a blender or food processor (or hand-held blender), whizz until completely smooth - add more milk or water to thin out if necessary
Serve into a bowl and scatter over fresh coriander and serve alongside tortilla chips and vegetable crudités, if desired
Best enjoyed immediately
Keeps covered in the fridge for up to a few days - if you want to eat it hot then you can reheat it in a pan on the hob (stove top), adding a little extra water to thin it out if necessary!