This tastes great!
Edamame and Almond Hummus
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.
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- Calories: 165
- Calories from fat: 76%
- Protein: 5.3g
- Fat: 14g
- Saturated fat: 1.6g
- Carbohydrate: 5.9g
- Fiber: 2.2g
- Sodium: 131mg
- Cholesterol: 0.0mg
- 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
- 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.
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