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Edamame and Almond Hummus





Total Time
25 mins

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.

su-Edamame and Almond Hummus




Photo: Alex Farnum; Styling: Kevin Crafts
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories165
% Daily Value *
Total Fat 14g18%

Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 131mg6%
Total Carbohydrate 5.9g3%

Dietary Fiber 2.2g8%
Protein 5.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.