Edamame-Ginger Dip

September/October 2009

Your rating: None Average: 3.8 (64 votes)

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

"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...
Edamame-Ginger Dip

12 Reviews for Edamame-Ginger Dip


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.


I used wasabi paste instead of the hot sauce, and it worked well. I also think I'll use more ginger next time. Very good and colorful.

Comments (1)


derry.shore wrote 3 years 42 weeks ago

Just my personal opinion,but dont think I would have used Soya Beans,maybe Harricot Beans,as I dont like Soya beans.I would not have used so much ginger in this recipe either,as ginger can be quite over powering.Also maybe some fresh chopped chilli instead of the chilli sauce

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner