Edamame-Ginger Dip

3.8 (64)
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.

Yield: 6 servings, about 1/4 cup each
Active Time: 15
Total Time: 75

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

Nutrition Per Serving

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

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1/2 fat, 1/2 starch

From EatingWell September/October 2009