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.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/roasted-edamame-hummus-cucumber-relish-crostini/