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Edamame-Ginger Dip

September/October 2009

Your rating: None Average: 3.9 (55 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.



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...
Edamame-Ginger Dip Recipe

Makes: 6 servings, about 1/4 cup each

Active Time:

Total Time:

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

  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.

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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