Edamame Hummus with Garlic Scapes Recipe

Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft 4 to 5 minutes. Drain and refrigerate for 10 minutes.

Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended scraping sides multiple times until mixture has a firm dough-like consistency. Add cooked edamame garlic scapes coriander pepper lemon juice lemon zest and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly with the processor running until hummus is smooth. Season with more olive oil salt and pepper to taste.