If you own a food processor and have 3 minutes to spare, that’s all the time it takes to create this delicious and nutritious Asian-inspired dip.
Increase the amount of cayenne if you want more fire because the fresh ginger in this recipe is just enough to make it fragrant.
If the consistency seems too dense, just add a drop more water.
I usually keep a pack of frozen edemame (shelled organic soy beans) in my freezer and this is a great last-minute appetizer snack for when you have to whip something up in a hurry, although it does need an hour of chilling for the flavors to fully develop.
Serve it with your favorite pita-type chips or crackers.
It keeps for about a week in the fridge, stored in an airtight container.
(Serves 4-6 as an appetizer)
8 ounces of frozen shelled edamame cooked according to instructions and reserve ½ to three quarters of a cup of the cooking water
2 tablespoons of tamari or reduced-sodium soy sauce
*1 tablespoon of freshly grated ginger
1 tablespoon of rice or white wine vinegar
1 tablespoon of tahini (sesame seed paste/butter)
1 peeled garlic clove
Pinch of salt
Cayenne and/or smoked paprika, to taste
Put the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and cayenne/and or smoked paprika (to taste) in a food processor and pulse until it’s smooth.
Chill it for a minimum of 1 hour before serving.
*Grated ginger freezes really well so you might want to make a batch and freeze it in little ice cube trays – another great time-saver!