Saturday, December 28, 2013

Miso-Ginger Dip (C2)

1 can (15 oz) adzuki beans, drained and rinsed
3 Tbsp brown rice miso
3 scallions, white and green parts, chopped
1 Tbsp ginger
2 Tbsp rice vinegar
2 garlic cloves, crushed through a press
1/3 cup water (or as needed)
Hot red pepper sauce to taste

Put the beans, miso, two-thirds of the scallions, the ginger, vinegar, and garlic in a food processor or blender and pulse to combine.

With the processor running, gradually add enough of the water to make a thick dip.  Season with hot sauce.

Transfer to a serving bowl and cover tightly before refrigerating to blend the flavors (at least 1 hour).

Serve chilled or at room temperature, garnished with the remaining scallion.

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