Edamame Hummus
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
49
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes
2
Using a slotted spoon, transfer to a large bowl of ice water
3
Return water in pot to a boil and add peas; cook until heated through, about 1 minute
4
Transfer peas to bowl with edamame; let cool
5
Drain well
6
Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds
7
Transfer to a medium bowl
8
Stir in juice and next 3 ingredients
9
Gradually stir in 3/4 cup oil; mix well
10
Stir in 1/4 cup cilantro and 1/4 cup mint
11
Season with salt and pepper
12
DO AHEAD: Can be made 2 days ahead
13
Cover and chill
14
Transfer to a serving bowl; drizzle with oil and garnish with more herbs
15
Serve with endive spears
16
Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes
17
Using a slotted spoon, transfer to a large bowl of ice water
18
Return water in pot to a boil and add peas; cook until heated through, about 1 minute
19
Transfer peas to bowl with edamame; let cool
20
Drain well
21
Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds
22
Transfer to a medium bowl
23
Stir in juice and next 3 ingredients
24
Gradually stir in 3/4 cup oil; mix well
25
Stir in 1/4 cup cilantro and 1/4 cup mint
26
Season with salt and pepper
27
DO AHEAD: Can be made 2 days ahead
28
Cover and chill
29
Transfer to a serving bowl; drizzle with oil and garnish with more herbs
30
Serve with endive spears