Edamame Hummus

Ingredients for Edamame Hummus

• 2 275g packages frozen shelled edamame (soybeans)

• Kosher salt

• 2 275g packages frozen peas

• 120ml fresh lemon juice

• 2 teaspoons minced garlic

• 1/2 teaspoons ground coriander

• 1/4 teaspoons ground cumin

• 180ml extra-virgin olive oil plus more for drizzling

• 1/4 cup chopped fresh coriander plus more for garnish

• 1/4 cup chopped fresh mint plus more for garnish

• Freshly ground black pepper

• Endive spears

How to make Edamame Hummus

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 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 coriander 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.