Photo: Alex Farnum; Styling: Kevin Crafts Photo by: Photo: Alex Farnum; Styling: Kevin Crafts

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.

Sunset OCTOBER 2012

  • Yield: Makes 2 1/4 cups (serving size: 1/4 cup)
  • Total: 25 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Edamame and Almond Hummus Recipe