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.