A super easy-to-make and delicious vegan dip, spread or salad ingredient. The addition of miso gives extra flavour and depth to this Japanese inspired bean dip. No aduki beans? Just swap them for what you have.
Drain the aduki beans and rinse quickly through a sieve. Shake any excess water off.
Place these in a food processor or blender along with all the remaining ingredients, bar the sesame seeds.
Blitz until everything has blended into a smooth (ish) paste.
If serving as a dip, scrape the mixture into a bowl. Drizzle with a little olive oil and scatter with toasted sesame seeds. Otherwise use straight away or store in a sealed container in the fridge for up to a week.
No aduki beans? Swap them for whatever you have to hand. If using white beans, use white miso instead of red or brown.To increase the Japanese flavour profile further, you could swap the lemon for yuzu, if you can get hold of it.If you have toasted sesame oil, drizzle a little over the top of the dip instead of the plain sesame oil.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.