Edamame Hummus

• 2 - 10 ounce packages frozen shelled edamame (soybeans)
• Kosher Salt
• 2- 10 ounce packages frozen peas
• 1/2 cup fresh lemon juice
• 2 teaspoons minced garlic
• 1/2 teaspoon ground coriander
• 1/4 cup teaspoon ground cumin
• 3/4 cup extra-virgin olive oil plus more for drizzling
• 1/4 cup chopped fresh cilantro plus more for garnish
• 1/4 cup fresh mint plus more for garnish
• Freshly ground black pepper
• Endive spears

1. Cook edamame in a lage pot of boiling water until tender, 3-5 minutes. Using a slotted spoon, 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.
2. Working in batches, pulse edamame and peas in a food processor 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.
3. DO AHEAD: can be made 2 days ahead.
4. Cover and chill
5. Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.

kosher salt, frozen peas, lemon juice, garlic, ground coriander, ground cumin, extravirgin olive oil, fresh cilantro, fresh mint, freshly ground black pepper, endive spears

Taken from www.epicurious.com/recipes/member/views/edamame-hummus-52840711 (may not work)