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Jan 15, 2019 Recipes AMC Team 205 views


  • 1 cup of shelled, frozen edamame beans
  • 1/4 cup of water
  • 3 tablespoons of tamari sauce
  • 5 minced, fresh ginger
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of tahini
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • Dash of chili sauce


  • Steam/cook edamame bean according to packet
  • Puree the cooked edamame, water, soy sauce, ginger, tahini, vinegar, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour. This can be made up to five days ahead.
  • If gluten is a problem, ensure the tamari sauce is gluten free.
AMC Team

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