Edamame-Ginger Dip

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.

READER'S COMMENT:

"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...

Makes: 6 servings, about 1/4 cup each

Active Time: 15 minutes

Total Time: 1 1/4 hours

Nutrition Profile

View Our Nutrition Guidelines »

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

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.

Tips & Notes

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

Nutrition

Per serving: 70 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 196 mg sodium; 31 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fat, 1/2 starch

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