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.
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.
12 Reviews for Edamame-Ginger 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.
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.
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.
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!