Edamame-Ginger Dip

13 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 5 days.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about 1/4 cup
  • Per serving: 108 calories; 3 g fat(0 g sat); 2 g fiber; 14 g carbohydrates; 5 g protein; 3 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 229 IU vitamin A; 3 mg vitamin C; 31 mg calcium; 1 mg iron; 262 mg sodium; 28 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 fat

Reviews 13

July 30, 2016
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By: Lazybones2000
Wow, this dip is amazing! Used sriracha for my hot sauce. So spicy, gingery and delicious! Works wonderfully as a dip or sandwich spread.
August 30, 2014
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By: EatingWell User
Delicious, healthy and quick! Great dip. I followed the recipe exactly except for adding a touch more salt, and using a single deseeded red chilli for spice. Came out perfect.
May 13, 2013
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By: EatingWell User
Delicious asian influenced dip This is a very addictive dip as well as versatile, would be great on pita or in a wrap with julienne carrots, cucumbers and sprouts. High protein and fiber, low in calories as well. I substituted wasabi paste for hot sauce.
May 14, 2012
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By: EatingWell User
This is my go-to dip for get togethers, potlucks, or entertaining at home. So easy to make and I get to share my love for edamame beans-which most people haven't heard of or simply don't know what to do with.
May 09, 2012
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By: EatingWell User
An easy to make and healthy dip I used half the amount of ginger, and substituted a fresh habanero pepper and a tsp of horseradish instead of the hot sauce. Turned out great. I love spicey, next time I'll use 2 habaneros. I eat the dip with fresh veggies...red bell pepper, cucumber and jicama.
December 14, 2011
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By: Deanne Abel Townsend
New...different...great! I made the recipe as written, but left out the tahini and used the whole 12oz bag of edamame. The ginger flavor is very strong, so I might put in less next time. Very quick and easy to make with ingredients I usually have on hand. I took it to a party and had lots of requests for the recipe! Pros: easy to make Cons: very strong flavors
September 19, 2011
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By: sadra13
Great consistency Love this! Super simple to make; I even found pre-cooked edamame, so I just had to shell them and throw them in the blender. The fresh ginger/soy sauce combo really makes it.
January 21, 2011
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By: marianela
edamame dip This recipe is not good. I love edamame, ginger, and garlic. But this dip is not good. Pros: has ginger Cons: doesnt taste great
August 22, 2010
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By: EatingWell User
I must have made this wrong or something, because it did not turn out good at all...I don't have a food processor, so i used a blender instead and the edamame just didn't turn out right, and it just tasted strange to me, I don't know why...