Edamame And Pea Hummus Recipes

Steps:

• 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.

Steps:

• Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
• In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
• Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.