Edamame Hummus with Crudites

1 lb. frozen shelled edamame (baby soybeans)

1 tsp. salt, divided

1 T. minced garlic

2 T. extra-virgin olive oil

1 T. fresh lime juice

1 tsp. honey

½ tsp. black pepper

1/3 cup chopped cilantro

veggie crudités (sliced raw carrots, celery, red/yellow peppers, etc.)

Cook edamame in boiling water with ½ teaspoon salt for 3 minutes, drain in a colander reserving ¾ cup liquid. Rinse under cold water until cool.

In a small saucepan, add 1 T. oil and garlic, cook over low heat, stirring occasionally, until garlic is pale golden, 2-3 minutes.

Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add ½ cup reserved edamame-cooking liquid in a stream.

Add remaining cup of edamame, lime juice, honey, pepper, remaining tablespoon oil, and remaining ½ teaspoon salt and pulse until slightly lumpy. Add remaining ¼ cup cooking liquid to thin if desired, and then stir in cilantro.