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.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.