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
preparation Time0 mins
cook Time
0 mins
servings
8
calories
288 per serving
ingredients
- 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
directions
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.