Edamame Hummus

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

This rustic dip is an easy way to add bright flavor and color (and vegetables!) to the hors d'oeuvre table.

Ingredients:

2 10-ounce packages frozen shelled edamame (soybeans)

kosher salt

2 10-ounce packages frozen peas

1/2 cup fresh lemon juice

2 teaspoons minced garlic

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

3/4 cup extra-virgin olive oil plus more for drizzling

1/4 cup chopped fresh cilantro plus more for garnish

1/4 cup chopped fresh mint plus more for garnish

freshly ground black pepper

endive spears

Directions:

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.
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.
3. Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.

By RecipeOfHealth.com