I looked at a bunch of different edamame hummus recipes and most involved tahini (which I didn’t have) and then I found this one. I didn’t have any of the herbs, or the coriander and cumin (I threw out all my old spices in the move and haven’t been to Christina’s to restock). So I winged it and pureed 1lb of shelled edamame, 1 lb of thawed peas, 3 garlic cloves and enough EVOO to make it a smooth puree. I added salt and pepper to taste and realized that it needed acid for some brightness, so the juice of half a lemon went in as well. It turned out really well, almost like a faux guacamole, except much healthier for you. I think chopped onions, tomatoes would also help the guac illusion.
2 10-ounce packages frozen shelled edamame (soybeans)
2 10-ounce packages frozen peas
1/2 cup fresh lemon juice
2 teaspoons minced garlic
1/2 teaspoon ground coriander
1/4 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 chopped fresh mint plus more for garnish
Freshly ground black pepper
Cook edamame in a large pot of boiling salted 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.
Working in batches, pulse edamame and peas in a food prcoessor until a coarse purée 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. DO AHEAD: 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.