Edamame-Ginger Dip

http://www.eatingwell.com/recipes/edamame_ginger_dip.html

From EatingWell:  September/October 2009

Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.

6 servings, about 1/4 cup each | Active Time: 15 minutes | Total Time: 1 1/4 hours

Ingredients

• 8 ounces frozen shelled edamame
• 1/4 cup water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon rice vinegar
• 1 tablespoon tahini
• 1 clove garlic
• 1/8 teaspoon salt
• Hot pepper sauce to taste

Preparation

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

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

1/2 Carbohydrate Serving

Exchanges: 1/2 fat, 1/2 starch

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 5 days.