Edamame-Ginger Dip

1. Cook edamame according to package directions.
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.

Tips

To Make Ahead: Cover and refrigerate for up to 5 days.

Per serving: 108 calories; 3 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 14 g carbohydrates; 5 g protein; 2 g fiber; 214 mg sodium; 32 mg potassium

Exchanges: 1/2 fat, 1/2 starch

Contributed by: EatingWell.com

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