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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Cook edamame according to package directions.

  • 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 Facts

108 calories; protein 5.4g 11% DV; carbohydrates 13.7g 4% DV; dietary fiber 2.2g 9% DV; sugars 0.5g; fat 3g 5% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 228.8IU 5% DV; vitamin c 3mg 5% DV; folate 2.6mcg 1% DV; calcium 31mg 3% DV; iron 1mg 6% DV; magnesium 4.8mg 2% DV; potassium 27.6mg 1% DV; sodium 261.9mg 11% DV; thiaminmg 4% DV.

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
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. Read More
Rating: 5 stars
I loved this dip! Amazing flavour and versatile. Read More
Rating: 5 stars
Yes "shelled" edamame means with the shell off. I made this dip and had no issue pureeing the beans. Maybe you could try cooking them longer next time so that they're softer. Read More
Rating: 1 stars
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 Read More
Rating: 4 stars
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 bell pepper cucumber and jicama. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
Wow this dip is amazing! Used sriracha for my hot sauce. So spicy gingery and delicious! Works wonderfully as a dip or sandwich spread. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Does "shelled edamame" mean edamame that has the shell taken off or shell still on? taken off right? The beans seemed a little hard to puree into anything smooth such as the consistency of hummus. There are tiny bits of edamame beans that are hard to make disappear into smoothness. Do you think it's my food processor? It also seems the blade barely makes it on the beans. Maybe i should use my mini food processor? This tasted very gingery spicy. so have to use not too much dip per cracker. Read More