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Edamame-Ginger Dip

  • 15 m
  • 1 h 15 m
EatingWell Test Kitchen
“Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.”


    • 8 ounces frozen shelled edamame
    • ¼ cup water
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon rice vinegar
    • 1 tablespoon tahini
    • 1 clove garlic
    • ⅛ teaspoon salt
    • Hot pepper sauce to taste


  • 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.
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