Edamame Bean, Wasabi and White Miso
Photography 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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.