Edamame-Ginger Dip

Edamame-Ginger Dip

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

From EatingWell: September/October 2009
Yield: 6 servings, about 1/4 cup each
Active Time: 15
Total Time: 75

Ingredients

  1. 8 ounces frozen shelled edamame
  2. 1/4 cup water
  3. 2 tablespoons reduced-sodium soy sauce
  4. 1 tablespoon minced fresh ginger
  5. 1 tablespoon rice vinegar
  6. 1 tablespoon tahini
  7. 1 clove garlic
  8. 1/8 teaspoon salt
  9. 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

Nutrition Per Serving: 70 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 5 g protein; 2 g fiber; 196 mg sodium; 31 mg potassium.

Nutrition Bonus:

1/2 Carbohydrate Serving

Exchanges: 1/2 fat, 1/2 starch