Edamame And Pea Hummus - cooking recipe

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

Preparation

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 puree 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.