This dip packs a surprising amount of flavor - warm, nutty, spicy, pungent. And it couldn't be easier to make! I am including this recipe in this month's SOS Kitchen Challenge , the monthly recipe challenge from Ricki from Diet, Dessert, and Dogs and me. This month our featured ingredient is none other than the versatile adzuki bean, one of my favorite legumes.
I often use adzuki beans for various bean dips, often highlighting them with the flavors present in Asian cuisine. This dip is no exception, featuring toasted sesame oil, ginger, garlic, and scallions. It is rich and creamy, and is a great way to jazz up raw vegetables, crackers, or collard or brown rice tortilla wraps. Or, if you're anything like me, you'll enjoy a scoop of it served on a plate with brown rice, sauerkraut, and sauteed greens.
This dip packs a surprising amount of flavor - warm, nutty, spicy, pungent. And it couldn't be easier to make! I am including this recipe in this month's SOS Kitchen Challenge , the monthly recipe challenge from Ricki from Diet, Dessert, and Dogs and me. This month our featured ingredient is none other than the versatile adzuki bean, one of my favorite legumes.
I often use adzuki beans for various bean dips, often highlighting them with the flavors present in Asian cuisine. This dip is no exception, featuring toasted sesame oil, ginger, garlic, and scallions. It is rich and creamy, and is a great way to jazz up raw vegetables, crackers, or collard or brown rice tortilla wraps. Or, if you're anything like me, you'll enjoy a scoop of it served on a plate with brown rice, sauerkraut, and sauteed greens.