I found this recipe in Women’s Health Magazine and just loved how fresh and vibrant it looked. Plus, since soybeans are high in hunger-satiating protein and fiber, you’ll feel full for longer! Try this dip with raw veggies, Belgian endive spears, crackers, or even sweet potato wedges. Ingredients:
- 1 cup shelled edamame
- 1 tsp chopped garlic
- 1 Tbsp tahini
- 1 Tbsp fresh lemon juice
- 3 Tbsp water
- 1/4 tsp salt
- 1 Tbsp olive oil
- Boil edamame 3-5 minutes; drain.
- Combine edamame in a food processor with garlic, tahini, lemon juice, water, and salt; blend well. Drizzle in olive oil. (If the texture is too thick, add another tablespoon of water.)
- Garnish with 1/2 tsp sriracha, a Thai hot sauce found in your grocery store's condiment aisle or a sprinkling of herbs (green onions, cilantro, or parsley).
Makes four servings. Per serving: 101 cal, 7 g fat (