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Sep 11, 2014 Recipes AMC Team 3 views

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Edamame-Ginger Dip

Think of this as an Asian version of hummus.

Ingredients

  • 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

Method

  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.

AMC Team

About The Author - AMC Team

Our team consists of doctors, clinical staff, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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