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3 Easy Spreads for Summer

Delicious cracker toppings and sandwich fillings to try this season

Edamame Hummus

Makes a generous 2 cups

  • For a little color, sprinkle with paprika (or pimentón)
  • 2 large garlic cloves
  • 1 pound frozen shelled edamame
  • 2 tablespoons tahini
  • 1/4 cup lemon juice
  • 1/2 teaspoon ground cumin
  • Large pinch cayenne
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling

Mince garlic cloves in a food processor. Add edamame, tahini, lemon juice, cumin, cayenne and olive oil; process until pureed. Thin with water to desired consistency; process one final time. Transfer to a serving bowl and serve.

Smoked Deviled Ham

Makes 1 1/2 cups

  • 1/2 pound hunk good-quality ham
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika (if you can find it, use pimentón, also known as smoked paprika)

Puree ham in a food processor. Add mayonnaise, mustard, Worcestershire and paprika, then process until creamy smooth. Transfer to a serving bowl and serve.

Smoked Salmon Spread

Makes scant 1 1/2 cups

  • 4 ounces light (Neufchatel) cream cheese, softened
  • 1/4 cup capers, packed in brine, finely chopped
  • 2 tablespoon chopped fresh dill
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 cup finely diced red onion
  • 8 ounces hot-smoked salmon, skin removed and salmon broken into small chunks

Mix cream cheese, capers, dill, lemon zest and red onion in a medium bowl. Lightly mix in salmon until just combined. Transfer to a serving bowl and serve.

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MEDITERRANEAN HUMMUS RECIPE: The Food Channel's executive chef, Gail Cunnigham, demonstrates how to make this easy dish that is sure to be a hit with your friends and family.

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