Edamame and Pea Hummus

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 3 1/2 Cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Using a slotted spoon or mesh strainer, 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.
  • Blend with a stick blender or 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.
  • 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 -- or whatever you want.
Advertisement