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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

Amount Per Serving
Calories 165Calories from Fat 76
% Daily Value *
Total Fat 14g22%

Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 131mg6%
Total Carbohydrate 5.9g2%

Dietary Fiber 2.2g9%
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.