Edamame-Ginger Dip

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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.

Edamame-Ginger Dip
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 1/4 hours

  • 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

Directions
  1. Cover and refrigerate for up to 5 days.

  2. 6 servings, about 1/4 cup each

  3. Cook edamame according to package directions.

  4. 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.


Nutritional Facts

Servings
6
Per serving
Calories
108
Carbohydrates
14g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
1g
Protein
5g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
32mg
Sodium
214mg
Added Sugars
0g
Exchanges
1/2 fat
1/2 starch
Carbohydrate Servings
1

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