Edamame-Ginger Dip

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.