Edamame Hummus

Cooking With Rania - "Healthy Kid Recipes for Working Parents"
KDKA Pittsburgh Today Live 4/11/2012

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Edamame Hummus

2 – 10 ounce packages frozen shelled edamame
2 – 10 ounce packages frozen peas
½ cup freshly squeezed lemon juice (or more to taste)
2 garlic cloves - minced
½ teaspoon each ground coriander and cumin
¾ cup olive oil
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
Sea salt and freshly ground black pepper to taste

Bring a pot of salted water to a boil and add the edamame – cook for 3 – 5 minutes. Using a slotted spoon, remove the edamame to a bowl of ice water to stop the cooking. Add the peas to the pot and cook for just one minute. Remove the peas with a slotted spoon and add them to the bowl of ice water. Transfer the peas and edamame to a bowl and cool. Drain well.

Add the peas and edamame to a food processor fitted with a steel blade and process until a coarse puree forms. Transfer to large bowl. Add lemon juice, garlic, coriander and cumin and blend. Gradually stir in the olive oil and blend well. Add in the chopped fresh herbs and blend well. Season with salt and pepper to taste.

Taste for seasoning and adjust as necessary. Serve with crudities or toasted pita crisps.

Yield: 6 cups

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