Think of this dip as an Asian version of hummus, made with
edamame, ginger and soy. Serve with rice crackers and/or carrot
sticks.
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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 tasteInstructions
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.
Yeild: 6 servings, about 1/4 cup each
Degree of Difficulty: Easy
Total Time: 1 1/4 hours
Prep Time: 15 minutes
To Make Ahead: Cover and refrigerate for up to 5
days.
Nutrition:
Per serving:108 Calories; 3 g Fat, (0 g saturated
fat, 1 g mono unsaturated fat); 0 mg Cholesterol; 14 g
carbohydrates; 5 g protein; 2 g fiber; 214 mg sodium; 32 mg
potassium;
Nutrition Bonus:Carbohydrate Servings: 1/2
Exchanges: 1/2 fat, 1/2 starch
Special Health Considerations: Low Cholesterol,
Low Sat Fat, Low Carb.
See Also:
25 Dinners in 20 Minutes or Less
Healthy Vegetarian Recipes
Grab and Go Breakfast Recipes
Healthy Dinner Recipes Under $3 Per
Serving
Our Favorite Recipes from EatingWell
