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Edamame Hummus


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Edamame Hummus 0 Picture


  • 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


Servings 6


Step 1

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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