Place cannellini beans, tahini, olive oil, lemon juice, garlic granules, cumin, coriander and salt in a blender. I use my MagiMix with an S-shaped knife for this.
265 g Cannellini beans - Save chickpea water for other recipes., 30 g Tahini, 30 ml Olive oil, 30 ml Lemon juice, ½ tbspn Garlic granules, ½ tbspn Cumin, ¼ tbspn Coriander, ½ tbspn Salt
Optionally add white miso.
1 EL white miso
Blend until the desired consistency is reached. Taste and season if necessary.
Pour into a bowl, decorate as desired and enjoy!
Store remaining cream in an airtight container in the refrigerator for up to 3 days.