Edamame Dip
- 1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
- 1/2 cup water
- 1/4 cup chopped red onion
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
- 1 (16-ounce) can cannellini beans or other white beans, drained
Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.
Serve with a variety of crisp vegetables such as jicama, bell pepper strips, steamed sugar snap peas, and carrot sticks. Similar to hummus, but with fewer calories and fat grams, this dip packs a fiber-and-protein punch from soy and cannellini beans.
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