Edamame Hummus With Garlic Scapes - cooking recipe

Ingredients

1 (16 ounce) package frozen shelled edamame (green soybeans)
5 tablespoons cashews, or more to taste
3 teaspoons salt, or as needed
1 cup green garlic (garlic scapes), cut into pieces
1 teaspoon coriander
1 teaspoon black pepper
1 small lemon, finely zested and juiced
3/4 cup extra-virgin olive oil, or more as needed

Preparation

Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes.
Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.