Edamame Hummus

Edamame Hummus
Edamame Hummus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    10-ounce packages frozen shelled edamame (soybeans)

  • Kosher salt

  • 2

    10-ounce packages frozen peas

  • 1/2

    cupfresh lemon juice

  • 2

    teaspoonsminced garlic

  • 1/2

    teaspoonground corriander

  • 1/4

    teaspoonground cumin

  • 3/4

    cupextra-virgin olive oil plus more for drizzling

  • 1/4

    cupchopped fresh cilantro plus more for garnish

  • 1/4

    cupchopped fresh mint plus more for garnish

  • Freshly ground black pepper

  • Endive spears

Directions

Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well. Working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.

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