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Edamame and Almond Hummus

Photo: Alex Farnum; Styling: Kevin Crafts
Total time 25 mins
Yield Makes 2 1/4 cups (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  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.