Edamame and Spinach Hummus With Endive Spears | Oregonian Recipes

Ingredients

• 8 cloves garlic, peeled
• 4 cups loosely packed fresh spinach, stems trimmed
• 2 15-ounce cans garbanzo beans, rinsed and drained
• 1 cup shelled edamame (thawed if frozen)
• 1/2 cup fresh lemon juice
• 1/3 cup roasted tahini
• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 Belgian endives (red and green), spears separated