Though traditional hummus is a snacking favorite, it can get a little boring. Try this Asian-inspired recipe that swaps in cannellini beans and edamame for the garbanzo beans. Instead of tahini, a touch of sesame oil adds a nutty, toasty flavor to round out this healthy, green-hued dip. Spread it on your next sandwich or use it as a dip for crispy lavash or taro chips.
What to buy: Shelled edamame are sold two ways—cooked or uncooked. If you buy the cooked, frozen ones, all you have to do is thaw them for this recipe. If you buy the uncooked ones, follow the cooking directions on the package.
_This recipe was featured as part of our Make Your Own Veggie Chips project.
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...