Edamame-Ginger Dip

Edamame-Ginger Dip Recipe 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 minutes

Total Time: 1 1/4 hours

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.

1/2 Carbohydrate Serving

Exchanges: 1/2 fat, 1/2 starch

You Might Also Like