Edamame-Ginger Dip

Created by EatingWell Read more EatingWell

Mix it up at your next party, with an Asian interpretation of hummus dip based on edamame, ginger, and soy. Serve with rice crackers and/or carrot sticks.

Makes 6 servings, about 1/4 cup each
Active time: 15 minutes
Total time: 1 hour 15 minutes

Ingredients

• 8 ounces frozen shelled organic edamame
• 1/4 cup water
• 2 tablespoons reduced-sodium, naturally brewed soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon rice vinegar (preservative-free)
• 1 tablespoon tahini (see Note)
• 1 clove organic garlic
• 1/8 teaspoon salt
• Naturally-prepared hot pepper sauce to taste

Directions

1. Cook edamame according to package directions.
2. Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.

Nutrition Facts

Servings: 6, Amount Per Serving: 70 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 5 g Protein; 2 g Fiber; 196 mg Sodium; 31 mg Potassium

Make Ahead Tip:

Cover and refrigerate for up to 5 days.

Note:

Tahini is a thick paste of ground sesame seeds, Look for it in large supermarkets in the Middle Eastern section or near other nut butters.