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


  1. Boil edamame 3-5 minutes; drain.
  2. 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.)
  3. 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 (