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

Source: EatingWell Magazine, September/October 2009

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Recipe Summary test

total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook edamame according to package directions.

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  • 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

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

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

about 1/4 cup
108 calories; protein 5.4g; carbohydrates 13.7g; dietary fiber 2.2g; sugars 0.5g; fat 3g; saturated fat 0.2g; vitamin a iu 228.8IU; vitamin c 3mg; folate 2.6mcg; calcium 31mg; iron 1mg; magnesium 4.8mg; potassium 27.6mg; sodium 261.9mg.

1 starch, 1/2 fat

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