This crazy-yummy Edamame Wasabi Bean Dip is Asian inspired and packed with protein. It has a little heat due to the wasabi powder but freshens up thanks to a little ginger. The white beans keep the dip nice and creamy and renders it a comfort food feel. I mainly ate it this time with crackers, but the options are endless for what you can use it for. I recommend as a spread on Asian themed wraps or add a little milk to thin it out and toss it with pasta. It is amazing!
EDAMAME WASABI BEAN DIP [VEGAN, GLUTEN-FREE]
SERVES
6-8COOK TIME
10INGREDIENTS
- 1 can drained white beans (about 1 heaping cup)
- 1 12-ounce bag frozen edamame, thawed
- 2 cloves of garlic
- 1 teaspoon sesame oil
- ½-1 teaspoon wasabi powder
- ½ teaspoon ginger powder
- ½ cup olive oil
- ¼ cup water
- Salt to taste
PREPARATION
- Add all ingredients except water, salt, and ½ teaspoon of wasabi powder to a food processor and blend until smooth.
- Mixture will be thick. Slowly add in the ¼ cup water until you reach desired consistency.
- Taste, add salt to taste. Add the rest of the wasabi powder if you think it needs more. I prefer a lot of wasabi, but you may prefer less.
- Blend again until flavors are incorporated. You can either eat immediately, chill it, or even put it in an oven safe dish and heat for a few minutes to serve warm!
AUTHOR & RECIPE DETAILS
Jennifer Harmon is the founder and recipe developer of the vegan food blog, Peppers and Peaches, which features all types of plant based meals, snacks, and treats. Jenn’s goal is to spread the word that a plant based diet is good for animals, the environment, and personal health. Plus, it’s super tasty too! You can also follow her on Twitter, Pinterest and Instagram.
