Easy Appetizer: Smoky Edamame Hummus Crostini

December 21, 2013

With so many holiday cocktail parties this time of year it's nice to offer an appetizer that's not loaded with fat and calories. We love this easy and healthy appetizer recipe of pureed edamame atop toasty crostini, a simple dish that can be whipped up in just minutes. Smoked olive oil adds a wonderful depth of flavor but if you're unable to find it lemon infused oil will add a lovely brightness to this dish.

Smoky Edamame Hummus Crostini

1 bag (12 ounces) frozen shelled edamame
1 baguette, cut into 1/4-inch slices on the diagonal
2 cloves garlic
2 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
Smoked olive oil

Heat oven to 450°F.

Bring salted water to boil in a medium saucepan. Add edamame for about 3 minutes. Drain and run under cold water.

Bake baguette slices on a baking sheet until golden.

In a food processor, pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper until the consistency of guacamole; add a little bit at a time if too thick.

Drizzle each slice of bread with smoked oil. Spoon a bit of the edamame on each and garnish with parsley, cilantro or your favorite herb.