Saturday, May 25, 2013
Edamame and Ginger Dip.
240g frozen shelled Edamame, simmered in salted water for 10 mins.
1/4 cup of water
2 tablespoons of salt reduced soy sauce
1 Tablespoon of minced fresh ginger, ( bottled OK)
1 Tablespoon rice vinegar
1 tablespoon Tahini
1 clove of garlic
salt and hot pepper sauce to taste.
Add cooked and drained beans, plus everything else into TMX bowl and zap on speed 5 for 1 minute.
Zap again at speed 7 for 30 seconds, or until a smooth paste results.
Chill before serving.
Will keep for up to 5 days, refrigerated.
If you were not told, you might think this was Avacado. Therefore it could have tomato and onion added and served with corn chips.