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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.