Edamame Hummus
A fresh and vibrant twist on traditional hummus made with edamame and peas, brightened with fresh herbs and lemon juice. This protein-rich dip is perfect for serving with endive spears.
Ingredients
- •2 packages frozen shelled edamame
- •1 teaspoon Kosher salt
- •2 packages frozen peas
- •½ cup fresh lemon juice
- •2 teaspoons minced garlic
- •½ teaspoon ground coriander
- •¼ teaspoon ground cumin
- •¾ cup extra-virgin olive oil
- •¼ cup chopped fresh cilantro
- •¼ cup chopped fresh mint
- •1 pinch freshly ground black pepper
- •16 pieces endive spears
Cooking Instructions
- 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.
10 min
- 2.
Working in batches, pulse edamame and peas in a food processor 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.
15 min
- 3.
Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.
5 min
