In the bowl of a food processor fitted with the blade attachment, add the beans, peppers, miso, sambal, ginger, honey, garlic and lime zest and juice. Process, scraping down the sides of the bowl once or twice in between, until very smooth, 1 to 2 minutes. With the processor running, add the olive oil in a steady stream until incorporated and the dip is smooth, light and creamy. Taste and season with kosher salt if needed. (The dip can be served right away or made ahead and chilled—your choice.)
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of flaky salt. Serve with dippers of your choice.
The dip can be made ahead and refrigerated. It will keep for 3 or 4 days in the refrigerator and will thicken a bit as it chills.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.