Edamame and Almond Hummus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
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.
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