Edamame and Pea Hummus

Submitted by Ambervim

"Yea, a healthy dip!!!!!! For Real!!!! Years ago, my sister came to recover from TMJ surgery with her jaw wired shut. Since she could only drink, I whirled some peas up for her. She didn't care for it. I will have to make this for her and see if it sits better."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 3 1/2 Cups

ingredients

• 10 ounces edamame, frozen shelled
• kosher salt
• 10 ounces frozen peas
• 1⁄4 cup lemon juice
• 1 teaspoon garlic, minced
• 1⁄4 teaspoon coriander, ground
• 1⁄8 teaspoon cumin, ground
• 3⁄8 cup virgin olive oil (best you have plus more for drizzling)
• 1⁄8 cup fresh cilantro, chopped fresh (plus some for garnish)
• 1⁄8 cup of fresh mint, chopped fresh (plus some for garnish)
• black pepper
• 1 bunch endive, spears

directions

1. 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.
2. 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.
3. 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.
4. Transfer to a medium bowl.
5. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well.
6. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper.
7. Can be made 2 days ahead. Cover and chill.
8. Transfer to a serving bowl; drizzle with oil and garnish with more herbs.
9. Serve with endive spears -- or whatever you want.