Don’t Judge A Dish By Its Color: Edamame & Pea Hummus

edamame and pea hummus

Consider the cracker. How versatile it is! How much freedom you wield with that (preferably whole wheat, flax, chia, or vegetable) crispy square with which you can scoop up all sorts of delights. Healthy delights. What once was considered the epitome of naughty – chips n’ dip – can now easily be transmuted into the healthiest part of your day. With this recipe, it undoubtedly will be. Full of protein and antioxidants from a surprisingly hearty concoction of edamame, peas, lemon juice, garlic and several healing spices and herbs, you may just find this to be the ideal vehicle for shelving your post-celebratory guilt and repenting upon your most ghastly of holiday gastronomical sins.

Full disclosure – this ain’t pretty to the untrained eye. My little sisters compared it to vomit with great gusto, while my mother swooned for its striking greenery.

Edamame Hummus
Makes about 7 cups

2 12 oz. packaged frozen shelled edamame aka soybeans
2 12 oz. packaged frozen peas
3/4 cup freshly squeezed lemon juice
2 1/2 tsp. fresh garlic, minced
3/4 tsp. ground coriander
1/2 tsp. ground cumin
3/4-1 cup extra-virgin olive oil
1/2 cup fresh cilantro, chopped + more for garnish
1/2 cup fresh mint, chopped + more for garnish
1/2 tsp. fine-grain sea salt
1/2 tsp. freshly ground black pepper

1.) Fill a large bowl with water and ice. Bring a large pot of water to a boil. Salt and add edamame. Cook for 3-5 minutes or as per package directions until tender. Use a slotted spoon to transfer edamame to the ice water. This stops cooking in its tracks and gives you a perfectly cooked bean. Return water to a boil. Add peas and cook until tender; about 1 minute. Add to edamame. Drain thoroughly with a strainer, running water over the ice to melt if necessary so you don’t get any extra liquid.

2.) Use your food processor to pulse edamame and peas until coarse. This can be a bit tricky and can take a few minutes. If you’re having trouble, pour in some of your olive oil until you get a nice consistency, i.e. something that doesn’t look too much like pebbly green vomit aka something you’d like to eat.

3.) Transfer your utterly appetizing edamame and pea mixture to a large bowl. Gradually stir in the lemon juice, garlic, coriander, cumin, the remaining extra-virgin olive oil, cilantro, mint, salt and pepper. Taste, and add more salt and pepper only if necessary. Serve with a healthy drizzle of olive oil and the remaining cilantro and mint.

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