A delicious, silky dip with punchy wasabi. It’s full of flavor and substantial thanks to using humble lima beans for the base. I’m completely in love with this summery delight! Wasabi avocado bean dip is a winner. Make a big batch to bring to a party or cookout or half the recipe and enjoy it as an appetizer with sliced veggies before dinner. My personal favorite is to dip air fried potato wedges all up in it.
Who doesn’t love wasabi? I know I’m guilty. When my boyfriend and I go out for sushi we always have to get extra. I think I like wasabi almost as much as the roll itself and my boyfriend eats even more. It’s crazy. At first I was actually a little surprised someone could eat and enjoy that much wasabi but he does. This dip isn’t all out spicy but it does have a distinct wasabi kick to it. I also added cilantro because cilantro and wasabi go strangely well together. Copious amounts of cilantro is a sign of good Asian fusion food.
This wasabi avocado dip is on the thicker side because the base is baby lima beans. If you’re having this dip for a snack it will fill you up. The lima beans get super creamy when you process them for a little bit to soften up the bean casing. These were frozen beans that I thawed before processing. They’re different from the dried white lima beans which have a tough shell. The fresh (frozen) green lima will whip up smoothly whereas dried beans won’t.
I’ve been on a snacks for dinner kick this week. It’s super low key and low effort but still delicious. I picked up a bunch of cute baby sweet peppers at the farmer’s market over the weekend. They’re so cute! And they’re amazing dunked in this dip. I will usually half the amount in the recipe and spilt it with my boyfriend. Usually there is dip left over to spread on sandwiches or wraps. Wasabi avocado dip is vegan and uses tahini and avocado to lend creaminess in place of vegetable oils that are so common in vegan dips. This dip is a perfect substitute for ranch or other high fat dairy based dips like spinach artichoke and wasabi avocado dip is under 300 calories per huge 1/2 cup serving. Again 1/2 cup is a pretty dang big amount of dip so be prepared to use the leftovers creatively or just have dip again tomorrow. Either way I’m excited when there’s leftovers!
- 2 cups frozen baby green lima beans - thawed
- 1 avocado
- 4 tbsp tahini
- 3 tsp cilantro
- 4 tsp wasabi
- 2 tbsp lime juice
- 1 tsp sea salt
- 1/4 - 1/2 cup water
Add all ingredients aside from water to a food processor. Process until smooth and whipped, adding water as needed up to a 1/2 cup, around 2 minutes.