Recipes

Edamame-Ginger Dip

By AMC Team 1 min read

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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.
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About The Author - AMC Team

Our review committee — comprising Simran Chadha, Sheetal Raj, Marina Golubovic, Hayley Derwent and Samantha Mainland — bring together their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to help you understand the symptoms you are experiencing and how to relieve them.

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