Edamame Hummus – a delicious recipe with Kosher Salt, frozen peas, lemon juice, garlic, ground coriander, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
510
kcal
Calories
48
g
Fat
18
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 - 10 ounce packages frozen shelled edamame (soybeans), Kosher Salt, 2- 10 ounce packages frozen peas, 1/2 cup fresh lemon juice, and more.
Yes, Edamame Hummus falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
