Edamame Bean, Wasabi and White Miso
Photography by Manja Wachsmuth.
This is a quick and easy alternative to chickpea hummus that’s a delight to the eyes, full of flavour and healthy!
INGREDIENTS
2 cups frozen podded edamame beans
½ large ripe avocado
2 tablespoons rice bran oil
1 tablespoon olive oil
1 tablespoon white miso paste
1 teaspoon wasabi paste, or more to taste
1 tablespoon rice wine vinegar
1 tablespoon water
1 clove garlic, crushed
To garnish
reserved ½ cup beans
togarashi for sprinkling
METHOD
Cook the edamame beans in boiling salted water until tender.Drain and refresh in cold water, then drain again.
Place 1½ cups of the beans in a food processor. Reserve the rest for garnish. Add all the remaining ingredients and process until smooth.
To finish: Spread onto a platter and top with the reserved beans and a good sprinkle of togarashi. Makes about 2 cups
Pantry note: Togarashi is a chilli pepper seasoning containing a blend of seven spices. Available at Asian food stores and some supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.