Photo: Alex Farnum; Styling: Kevin Crafts
YieldsMakes 2 1/4 cups (serving size: 1/4 cup)Total Time25 mins
AuthorSheila Piccini, Pork Townsend, WA,
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.

How to Make It

Step 1
1

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

Step 2
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.

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

Directions

Step 1
1

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

Step 2
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.

Edamame and Almond Hummus