Description
A zesty and creamy dip made with edamame and ginger, perfect for pairing with vegetables or as a topping for grain bowls.
Ingredients
Scale
- 1 cup shelled edamame (fresh or frozen)
- 2 tablespoons almond butter
- 1 tablespoon freshly grated ginger
- 1 tablespoon tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili paste (adjust to preference)
- 1 tablespoon lemon juice
- 1 clove garlic, finely chopped
- Salt and black pepper to taste
- 2 tablespoons vegetable broth (more if needed)
Instructions
- Begin by boiling a pot of water and adding the shelled edamame. Let them simmer for about 4-6 minutes until they are tender, then drain and allow to cool for a few minutes.
- In a blender, add the cooled edamame, almond butter, grated ginger, tamari, sesame oil, chili paste, lemon juice, chopped garlic, salt, and black pepper. Pulse until the mixture is creamy and well-combined.
- If the spread appears too thick, gradually incorporate vegetable broth, one tablespoon at a time, until you achieve your preferred texture. Taste the mixture and adjust the seasoning as needed.
- Spoon the spread into a bowl and let it sit in the fridge for at least 30 minutes to allow the flavors to meld together.
- Pair this zesty spread with crunchy vegetable sticks, crispy rice cakes, or use it as a flavorful topping for grain bowls.
Notes
- For added creaminess, mix in a tablespoon of coconut yogurt or cream cheese.
- Swap lemon juice for lime juice for a different tang, or sprinkle in some red pepper flakes for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg