Although I’d love to take credit for this recipe, it’s inspired by an amuse bouche that I had at An in Cary, NC. They serve a tiny scoop of edamame hummus on a housemade crisp. It’s an insanely small bite that leaves you thinking, Can I order more of these?.
The chef kindly shared the recipe on a small note card, but the proportions were very large, so when I got around to making it, I had to tweak a few things. Plus, I changed some ingredients to suit my own taste buds.
One night, not that long ago I was having friends over and decided this hummus combined with fruit salsa would make a great little appetizer. I thought it would go perfectly with rice crackers as a savory, sweet, crunchy combo. The result was delicious and has now become one of my go-to appetizers when I’m having people over. It looks fancy, but it’s really easy to make and I love that…
You can serve it on cucumber slices for a low-carb version or with rice crackers, depending on the crowd that you’re having over.
ASIAN PEAR SALSA
1 large Asian pear diced (a regular pear works just fine)
2 heaping tablespoons finely chopped scallions ( try to use the whites and light green parts)
the juice from 1 half lemon
5 basil leaves finely chopped (Thai basil works too)
Combine all of the ingredients in a small mixing bowl and it’s ready.
1 bag thawed organic shelled edamame (non-GMO)
1/4 cup extra virgin olive oil
1 Tablespoon toasted sesame oil
zest and juice from 1 large or 2 small lemons
10 basil leaves
2 peeled garlic cloves
1-2 teaspoons course sea salt
In a food processor combine all of the ingredients, pulse and occasionally push the sides down with a spatula until the mixture takes on a smooth hummus-like consistency.
Scrape the contents into a bowl and that’s it.
I serve a dollop of the hummus on top of a rice cracker or a cucumber slice with just a tiny bit of fruit salsa. Then, I like to garnish them with sesame seeds or a sliver of fresh chile pepper.