Edamame Hummus with Sesame Rice Crackers

Cook 2 cups of frozen edamame according to package instructions, typically by boiling for 4-5 minutes. Drain and rinse under cold water to stop the cooking process.

In a food processor, combine the cooked edamame, 3 tablespoons tahini paste, 2 minced garlic cloves, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, and 3/4 teaspoon kosher salt.

Process until smooth, about 2-3 minutes, stopping occasionally to scrape down the sides.

With the processor running, add 2 tablespoons of water and 1 teaspoon of toasted sesame oil. Continue processing until the hummus reaches your desired consistency.

Transfer the edamame hummus to a serving bowl, cover, and refrigerate while making the crackers.

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Grind 1/2 cup white rice in a food processor or spice grinder until it becomes a fine powder, about 2-3 minutes.

In a medium bowl, combine the ground rice, 1 cup rice flour, 3 tablespoons sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon baking powder.

In a small bowl, mix 1/3 cup warm water, 1 tablespoon olive oil, and 1 teaspoon rice vinegar.

Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too dry, add a little more water, one teaspoon at a time.

Divide the dough into two portions. Place one portion between two sheets of parchment paper and roll out to about 1/8-inch thickness.

Remove the top parchment and cut the dough into 2-inch squares or use cookie cutters for fun shapes.

Transfer the crackers to the prepared baking sheets, leaving a small space between each cracker.

Repeat with the remaining dough.

Bake for 15-18 minutes, rotating the pans halfway through, until the crackers are crisp and lightly golden around the edges.

Allow the crackers to cool completely on the baking sheets.

To serve, drizzle the edamame hummus with the remaining olive oil, sprinkle with 1 tablespoon toasted sesame seeds, 2 tablespoons chopped cilantro leaves, and optional red pepper flakes.

Arrange the sesame rice crackers around the hummus and serve immediately.