Edamame and Almond Hummus

Edamame and Almond Hummus Recipe
Photo: Alex Farnum; Styling: Kevin Crafts
This Asian-inspired hummus came to us from reader Sheila Piccini, of Port Townsend, Washington. It keeps well if you want to make it a day or two ahead for a gathering.
5

Outstanding

Yield:

Makes 2 1/4 cups (serving size: 1/4 cup)

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 165
Caloriesfromfat 76 %
Protein 5.3 g
Fat 14 g
Satfat 1.6 g
Carbohydrate 5.9 g
Fiber 2.2 g
Sodium 131 mg
Cholesterol 0.0 mg

Ingredients

1 cup toasted slivered almonds
1 1/2 cups shelled fresh or thawed frozen edamame
2 tablespoons toasted sesame oil
2 tablespoons olive oil
Zest and juice of 1 1/2 lemons
1 garlic clove, minced
1 tablespoon chopped cilantro
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame seeds
Vegetable slices and rice crackers for dipping

Preparation

1. Whirl almonds in a food processor until finely ground, scraping inside of bowl as needed, about 2 minutes.

2. Add 1/3 cup water and the remaining ingredients through soy sauce; whirl until well blended, about 3 minutes. Spoon into a bowl and sprinkle with sesame seeds. Serve with the vegetables and crackers.

Note:

Sheila Piccini, Pork Townsend, WA,

October 2012
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