Prep 5 mins
Cook 1 min
Eating Well - October 2009
- 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
- Cook edamame according to package directions.
- Puree everything in a food processor. Chill for 1 hour.
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!