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Cannellini bean vegan dip

Alice - RicetteVegolose
Porzioni 2


  • 100 g cooked cannellini beans
  • 1 tablespoon chopped white onion
  • 1 teaspoon nutritional yeast
  • 1 tablespoon dried arame seaweed
  • organic dried thyme
  • salt and pepper to taste


  • Soak arame seaweed for five minutes in warm water.
  • Drain arame and put them into your mixer along with the other ingredients.
  • Blend until a soft, homogeneous cream forms. Add some water to adjust texture (I added just a couple tablespoons of beans cooking water).


Serve with the kind of bread you prefer, whole wheat bread or flatbread, and raw or cooked vegetables.