10 cups loosely packed, cleaned and trimmed spinach leaves 2 cups shelled edamame beans 2 cups shelled garbanzo beans 3 tablespoons chopped garlic Juice of 1/2 lemon 2 tablespoons tahini paste 1 tablespoon ground ginger 3 teaspoons kosher salt 1 cup olive oil

Step 1 Blanch the spinach in a large pot of boiling water to bring out the vibrant color and wilt just slightly, about 1 minute. Drain and shock the spinach in a bowl of ice water. Drain the spinach again, pressing out all excess water. You should have one-half cup.

Step 2 Place the edamame and garbanzo beans in the bowl of a food processor, along with the spinach, garlic, lemon juice, tahini paste, ground ginger and salt. Pulse until the contents are the consistency of a coarse paste. With the processor running, drizzle in the olive oil until the mixture is smooth. Place the hummus in a nonreactive bowl, cover tightly and refrigerate until needed. This recipe makes 4 cups hummus, more than needed for the sandwiches, and can be used as a spread on crackers or bread. It will keep for 4 days refrigerated.

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