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    Edamame-Ginger Dip

    Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks.


    • 8 ounces frozen shelled edamame
    • 1/4 cup water
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon rice vinegar
    • 1 tablespoon tahini
    • 1 clove garlic
    • 1/8 teaspoon salt
    • Hot pepper sauce to taste


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

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