Ingredients

• 1 , 16 ounce
• 5 tablespoons chopped cashews , or more to taste
• 3 teaspoons salt , or more to taste, divided
• 1 cup chopped green garlic , garlic scapes
• 1 small lemon , zested and juiced
• 1 teaspoon ground black pepper , or more to taste
• 1 teaspoon ground coriander
• 0.75 cups extra-virgin olive oil , or more to taste

Instructions

1. 1 Bring 6 cups water to a boil in a large saucepan. Add edamame; cook until soft, 4 to 5 minutes. Drain; refrigerate to cool, 10 minutes.
2. 2 Combine cashews and 1 teaspoon salt in the bowl of a food processor; pulse until finely chopped, scraping the sides of bowl as needed.
3. 3 Add edamame, garlic scapes, lemon zest, lemon juice, remaining 2 teaspoons salt, 1 teaspoon black pepper, and coriander; pulse until reaches desired consistency.
4. 4 Pour ¾ cup oil in slowly with processor running until hummus is smooth; season with oil, salt, and black pepper.

Nutrition per serving