Delicious and refreshing edamame bean hummus. Serve as a healthy dip with crackers or vegetable sticks or use as a serve of protein on your salad. Freezes well.
3 cups of frozen, shelled edamame beans
(We use Mama San Shelled Edamame beans available in the supermarket)
3 cups frozen peas
1/2 cup freshly squeezed lemon juice
2 tsp crushed garlic
1/2 tsp ground coriander
1/4 tsp ground cumin
3/4 cup extra virgin olive oil
1/4 cup fresh coriander chopped
1/4 cup fresh mint chopped
Freshly ground black pepper and salt
Cook edamame beans in a large pot boiling water until tender 3-5 minutes. Add peas to the water for the last minute just to heat through. Strain and rinse with cold water to cool.
Pulse edamame and peas in a food processor to a course puree. Transfer to a bowl and stir in lemon juice, crushed garlic, ground coriander and cumin.
Gradually stir in 3/4 cup olive oil then add coriander, mint and salt and pepper to taste.
Serve with seed crackers or as a topping on salads.