My summer obsession: cucumber relish. I have been making and devouring this combo for the past month. If you’re in love with fresh and citrusy flavors, definitely give this recipe a try. It originated as a plain hummus and crisp bread base, but I thought crostini would be perfect! Making this the ultimate summer vibes appetizer. Of course you can substitute any bread of choice, opting for a gluten-free option depending on what’s available where you live.
I tried to make it as simple as possible to replicate. Using my favorite store bought Simple Truth hummus and ready-to-bake bread from Kroger. Feel free to use whatever you like best, I’m a fan of the garlic variety myself. You can even make your own hummus from scratch, I have a recipe here – just use all garbanzo beans and replace the lime with lemon. Of course adding garlic is optional, I highly recommend it if you’re as in love with it as I am. I mean, I go as far as to add garlic fresh and dried. Don’t judge me and my vampire-repelling breath!
A friend of mine, Kelly from Apple Seed Cuisine, actually made this relish with watermelon. I love that idea for the summer months. You can really get creative and make whatever combination of flavors and/or ingredients you like best. It’s such a versatile concept really, go crazy with it! Maybe give it a try swapping out the hummus for my firm cashew cheese. I think that would add a richer flavor and make a lovely addition to any dinner party.
The hummus is great to prep ahead the day before if possible. However the relish and crostini are best the day of serving. You can of course eat the relish over a span of a few days, just keep in mind it will gradually get stronger from the onion and lime. Which is fine if you love them both. But I wanted to give you a heads up so you’re prepared for that deep flavor goodness. I guess I’m just a fan of having potent breath. I apologize now to any one of you I ever meet in person…
If you give this recipe a try I would love to see a photo of your recreation! Please feel free to snap a photo and tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss seeing your post! I’m forever grateful for those of you that continue to read my blog and interact with me on all platforms. Thank you for taking the time to check out my little space on the web.
Roasted Edamame Hummus & Cucumber Relish Crostini (10 Ingredients!)
Yield 10 servings
- 1 loaf Simple Truth Bread, thinly sliced
- 8 oz. Simple Truth Garlic Hummus
- 1 cup Shelled Edamame
- 3 tbsp Lemon Juice
- 2 tbsp Simple Truth Tahini
- 1/2 cup Baby Cucumbers, finely diced
- 1/4 cup Yellow Tomatoes, diced
- 1/8 cup Red Onion, minced
- 1 Lime, juice & zest
- Salt & Pepper, to taste
- Fresh Parsley, to garnish
- Spread edamame out onto a baking sheet and drizzle with oil (optional), sprinkle with salt & pepper.
- Bake bread and edamame in the oven at 425 degrees F. for 10 minutes. Broil edamame for 2-3 minutes for even more flavor and color.
- Wash and pat dry your relish ingredients. Small dice your cucumber, tomatoes and mince the red onion. Combine everything together in a bowl with the juice and zest of one lime. Seasoning to taste with salt and pepper. Let this mixture sit to chill in the fridge until needed.
- Remove both the edamame and bread from the oven and let rest for 10 minutes to cool.
- Thinly slice bread and bake again at 350 F. for 15 minutes or until golden brown and crispy throughout.
- While that's baking, transfer your edamame to a food processor and pulse. Add in the hummus, lemon juice and tahini, pulsing until smooth. Scrape down the sides as needed, taste and adjust seasonings.
- Let the crostini cool for 2-3 minutes before assembly.
- Top each crostini with a generous spread of roasted edamame hummus and a spoonful of cucumber relish. Alternatively you could also drizzle over some tahini or vegan crema.
- Garnish with fresh chopped parsley and serve immediately.
The crema was made by blending together silken tofu with a probiotic capsule's powder. Letting that sit with a thin layer on salt on top, sealed with a lid. About 12-15 hours in an oven with the light on. Recipe adapted from Apple Seed Cuisine's Best Vegan Sour Cream. After culturing, I took a portion and added lime juice to thin it out.
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This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.