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Sep 11, 2014 Recipes AMC Team 81 views


Edamame-Ginger Dip

Think of this as an Asian version of hummus.


  • 220g frozen shelled edamame
  • ¼ cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon tahini
  • 1 clove garlic
  • 1/8 teaspoon salt
  • Hot pepper sauce to taste


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

Cover and refrigerate. Will keep for up to 5 days.

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