Edamame Hummus
['2 10-ounce packages frozen shelled edamame (soybeans)', 'Kosher salt', '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', 'Endive spears']
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 processor 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.
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