Edamame and Almond Hummus
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.
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.
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