• 1 cup toasted almonds
  • 1.5 cups shelled fresh or thawed frozen edamame
  • 2 tbsp toasted sesame oil
  • 2 tbsp olive oil
  • zest & juice of 1 lemon
  • 1 garlic clove, minced (i did 2 since there is no such thing as too much garlic)
  • 1 tbsp chopped cilantro
  • 2 tbsp low-sodium soy sauce (this is important. if you don’t have low-sodium, then half amount of soy sauce and salt to taste).
  • 1 tsp toasted sesame seeds
  • veggies, rice crackers, pretzels etc for dipping
  1. whirl almonds in food processor until finely ground, about two minutes
  2. add 1/3 cup water and ingredients thru soy sauce, whirl until well blended, about three minutes.
  3. spoon into bowl. sprinkle with sesame seeds. serve w veggie slices or carb of your choice.
this recipe is from the october 2012 issue of sunset magazine. it was submitted by reader, sheila piccini.


  1. PJ says:

    I’m definitely going to try this! It looks easy enough that I even I can prepare it 🙂

  2. Who is that very serious little boy? This sounds delicious.

  3. Tara says:

    Yum! I will have to try since Max liked it. P.S. send me that pic please.

  4. Rebecca says:

    thank you for sharing this recipe. I am going to try it this weekend. I think my little one will love it.

  5. Alexis says:

    Yum! Love edamame hummus but haven’t made my own yet. Thanks!

  6. melinda sue says:

    sounds delicious. and that little cardigan, get out. you are surrounded by adorable babies.

  7. Henry just learned how to dip, I think we’kll try this recipe for some more dipping fun!

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