• 1 15 oz can white beans like cannellini or Great Northern White, drained & rinsed
  • 2 tablespoons lemon juice
  • 1 teaspoon red wine vinegar (my addition)
  • 2 teaspoons white or yellow miso
  • 1/2 teaspoon (scant) black salt (kala namak)
  • 1/4 teaspoon sea salt
  • 1 tablespoon tahini
  • 1 tablespoon nutritional yeast
  • 1 cloves garlic
  • 1/4 -1/2 teaspoon pure maple syrup
  • 1-1 ½ tablespoons water (I prefer a looser texture and added 3+ tablespoons)

Dreena Burton created this wonderful dip. Find her at

A distinctive and delicious dip for crudites, crackers, wraps, or offered as you would hummus. Black salt (kala namak) gives it a slightly sulfurous, smoky-umami flavor. To have plenty on hand you may want to double the recipe.

Place all ingredients in a small processor or high-powered blender starting with 1 tablespoon water. Add more if you prefer a looser texture although Dreena created this to be thick. Taste and season with extra lemon, salt, or garlic, if desired.