Edamame and Ginger Dip.

Green Soya beans,  or Edamame are an unusual ingredient.  The beans are available , frozen at Chinese grocers.  They are well worth hunting down as this dip is most unusual. The original recipe was published on the Eatingwell. com site.  I have adapted it to the TMX.

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.
Scrape down.
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.

Note
If you were not told,  you might think this was Avacado.  Therefore it could have tomato and onion added and served with corn chips.