INGREDIENTS
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1 zucchini, cleaned, trimmed, and grated
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2 cloves garlic, grated
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1 can (15 ounces, or 425 g) cooked cannellini beans, drained and rinsed
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2 tablespoons (30 ml) fresh lemon juice
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1 tablespoon (4 g) nutritional yeast
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1 tablespoon (21 g) white miso
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1 tablespoon (16 g) tahini
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Ground black pepper, to taste
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Fine sea salt, to taste