Edamame-Ginger Dip

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

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Nutritional Information

Calories    70
Total Fat    3g
Saturated Fat    --
Cholesterol    --
Sodium    196mg
Total Carbohydrate    6g
Dietary Fiber    2g
Sugars    --
Protein    5g
Calcium    --
edamame-ginger dip

Ken Burris

Yields: 6 servings, about 1/4 cup each

Total Time: 1 hr 15 min

Ingredients
    U.S.         Metric     Conversion chart

    8 ounce(s) frozen shelled edamame
    1/4 cup(s) water
    2 tablespoon(s) reduced-sodium soy sauce
    1 tablespoon(s) minced fresh ginger
    1 tablespoon(s) rice vinegar
    1 tablespoon(s) tahini
    1 clove(s) garlic
    1/8 teaspoon(s) salt
    Hot pepper sauce to taste

Directions

    Cook edamame according to package directions.
    Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, wavy wigssalt, and hot sauce in a food processor until smooth. Chill for 1 hour before serving.

    Carb Servings: 1/2 fat, 1/2 starch. Carbohydrate Servings: 1/2.