Edamame-Ginger Dip
"Eating Well - October 2009"
- Ready In:
- 6mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cups
ingredients
- 8 ounces frozen edamame, shelled
- 1⁄4 cup water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 1 garlic clove
- 1⁄8 teaspoon salt
- hot sauce
directions
- Cook edamame according to package directions.
- Puree everything in a food processor. Chill for 1 hour.
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Reviews
-
I was out of tahini on New Year's Eve but I really wanted to make this dip. It was out of the question to drive frantically in each neighboring village to find an open grocery! Instead, I substituted the tahini with twice the amount of prepared garlic hommus (which I had at home). I ended up adding a bit more ginger and even ground peanuts to the recipe. The end result was stunningly good with pita chips. I will definetly use it as a veggie dip and as a condiment in unfried spring rolls. -
Similar to Hummus but better than any I have tasted in a while. Edamame is something that has great nutrional value and it was fun to use it in a new way!
Tweaks
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I was out of tahini on New Year's Eve but I really wanted to make this dip. It was out of the question to drive frantically in each neighboring village to find an open grocery! Instead, I substituted the tahini with twice the amount of prepared garlic hommus (which I had at home). I ended up adding a bit more ginger and even ground peanuts to the recipe. The end result was stunningly good with pita chips. I will definetly use it as a veggie dip and as a condiment in unfried spring rolls.
RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!
