Bring a large pot of water to a boil and then add in the edamame. Boil for 3-5 minutes until tender. Then transfer the soybeans to an ice bath with a slotted spoon to stop the cooking.
Add the peas to the boiling water and cook until warmed through, about 3-5 minutes. Drain the peas.
Add the edamame and peas to a food processor until smooth. (You may need to do this in several batches depending on the size of your food processor.)
Add the lemon juice, garlic, coriander, and cumin to the edamame and puree until blended.
VERY slowly drizzle in the olive oil with the food processor running until the hummus is smooth and emulsified.
Transfer to a mixing bowl and stir in the chopped mint and cilantro. Season with salt and pepper to taste.
Transfer to a serving bowl and enjoy with fresh veggies or crackers.
Notes
This hummus will last for 5 days in an air-tight container in the fridge.