Edamame Avocado Dip with Spicy Wasabe

Dip 2 - Delicious, healthy and bright green!

Well it always good to add some extra colour to the table ;). This dip is amazing and what with the added kick from the wasabe it gives it that extra punch. Some may say it's the extra 'fifth' taste. Have you heard about this? I can't remember if wasabe is part of the group that has the Umami the fifth taste after bitter, salty, sour and sweet. Seriously this isn't one of my random stories, they're now selling tubes of this magic stuff in the supermarket. They say that it makes anything you putt it in taste better and tastier and generally amazing! However I have heard that there is one draw back...it's supposedly bright red, thus will make any food you put it in varying shades of pink/red.
Here have a read if you don't believe me: Telegraph has an article on it.

Anyway, that was a bit of a tangent back to the dip....

Ingredients
1 cup fresh or frozen shelled edamame beans
2 avocados, peeled and pitted
1 teaspoon wasabe
1 teaspoon minced fresh ginger (I cheated & used puree ginger)
1 clove minced fresh garlic (I cheated & used puree garlic)
1/4 cup water
juice of 2 fresh limes (about 3 tablespoons)
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
cracked black pepper
2 tablespoon chopped fresh mint

1. Combine all the ingredients in a food processor and process until smooth. Do a seasoning check, and add more salt, pepper, lime juice, or wasabe as needed (I like to kick it up to a tablespoon to really bring on the heat).

I have to say this is a really REALLY tasty dip. It's not guacamole, it's similar but not guacamole. Should really think of a shorter name for it.... How about WAE dip?? It's not very catchy though is it...
any ideas let me know!

Pureed ginger and garlic in the fridge is a GENIUS move! ;)

Also I have a new obsession with Warburtons Square(ish) wraps they're so versatile and work great with my dips. You chop them up into triangle and heat them up under the grill with a bit of oil and chopped herbs or spread some of tasty green dip on top with some tomato salsa and roll it up. Yum!

 Right think that's enough babbling for this post.... 

Hope you enjoy your dip as much as I did!

Creamy Hummus

Summertime means sunny, hot days consisting of light eating and by no means eating roast dinners!! Unless a point is to be made. Anyway, I believe hummus is a great thing to have at the ready. Both meat and vegetarian friendly, it's healthy-ish and even more so when eaten with crudities or baked sweet potato wedges!

I have to admit the first time I tried hummus, the first mouthful I wasn't that impressed... I actually thought it was the blandest, 'health-food' thing I'd ever tried, and that I wouldn't be eating again... Well I got that wrong! I did try and make it a few years back, with disastrous consequences - honestly it was disgusting. But not one to be defeated I thought I'd give it another go. Have to say the results were good, however please note - this recipe makes a LOT! I now have three pots of the above, two of which are now in the freezer to be used once i get through the first pot!

This recipe gives you the creamiest, silky smooth hummus ever! A couple of pointers though, firstly, when adding the tahini, add a little at a time and keep tasting the hummus as you do it. It might be a case that you don't want to add the whole amount (I found it somehow took away some of the flavor of the chick peas and ended up adding a little more salt & onion marmalade).

Oh and secondly, I've recently broke my food processor !?! Trust me - don't try wizz up lots of ice cubes , just use a rolling pin and a bag. Anyway I ended up investing in one of those hand wizzer jobs from the supermarket. I made a point of buying the cheapest - about £7, and it's BRILLIANT. Less washing up, quick and easy and didn't break the bank. Ha, I'm such a geek to get so excited about a bloody £7 blender... hmm but hey if it wasn't for the £7 wizzer people wouldn't be eating hummus! ha ha !!

Finally you'll see it's measured using 'cups', it's an American measuring method. I've ended up following so many recipes I got myself a set of cups. If you're looking for a set try Here .

INGREDIENTS


    •    2 cups dried chickpeas
    •    2 tbsp baking soda for soaking + ½ tsp for cooking
    •    ½ cup tahini
    •    juice from 1 squeezed lemon
    •    2 garlic cloves
    •    ½ tsp salt
    •    1 teaspoon cumin
    •    ½ – 1 cup water, depending on desired texture
    •    2 tablespoons sticky onion marmalade

INSTRUCTIONS

• Soak chickpeas in clean water with 2 tablespoons of baking soda overnight.
• Drain, rinse and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
• Rinse the chickpeas well and put them in a large pot. Cover with water, add ½ tsp baking soda and NO salt. Cook until the grains are very tender, around 45 minutes to an hour. Regularly skim the surface during cooking process to remove foam and loose peels floating - this process can be quite therapeutic. Just make sure you get the majority of skins out as this will ensure for a smooth texture.
• When cooked, drain the chickpeas and transfer to food processor or use a hand-wizzer. Process into a thick puree. Allow to cool for a little while before you continue.
• Add the tahini, lemon juice, garlic, salt and cumin, then start the food processor. Add water, a little bit at a time, until you get the desired texture. Make it a little bit thinner than the actual desired texture, as it tends to firm up after a little while (especially if you don’t eat it right away and refrigerate it).