Asparagus and Edamame Hummus with Garlic-Rubbed Crostini

Learn how to make this surprisingly easy asparagus and edamame hummus with garlic-rubbed crostinis from the Kenmore in-house chef, Kari Karch.

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preparation Time
0 mins

cook Time
0 mins


288 per serving


  • 1 bag (12 ounces) frozen shelled edamame
  • 1 pounds fresh asparagus, ends removed
  • 2 green onions, sliced
  • 3 cloves garlic, crushed
  • 1/4 cup tahini
  • 1/2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoons cilantro, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 teaspoons ground cumin
  • 1 teaspoons ground coriander
  • 1/4 teaspoons cayenne pepper
  • 1 teaspoons black pepper
  • 1 French baguette, slice thin
  • 1 tablespoons olive oil
  • 3 cloves of garlic


Preheat oven to 400*. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 1 minute. Add in asparagus and cook together for an additional 2 minutes. Drain in a colander and run under cold water. Pulse edamame, asparagus, green onions, garlic, tahini, zest, juice, olive oil, salt, cumin, coriander, cayenne, and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Place sliced baguette on a cookie tray and drizzle with olive oil. Bake for 10 minutes or until lightly golden. Rub each slice with a garlic clove. Place a large dollop of hummus on each slice and garnish with a sprig of cilantro.

recipe by

Kari K.


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.