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.
- 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
- 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.
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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- Ease of Preparation
- September/October 2009