Zhoug & Veg Bean Salad

1. In a pot, combine the 2 cans of beans (cannellini and hominy) with 4 cups water, 1 tablespoon salt, and 4 garlic cloves. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
2. In a food processor, combine the cilantro, parsley, 4 garlic cloves, jalapeño, olive oil, lemon juice from 2 lemons, ground coriander, cumin, and cardamom. Add salt to taste and blitz once more. Taste and adjust seasoning if needed.
3. Using a slotted spoon, transfer the cooked beans to an ice bath. Cook the broccoli florets in the same pot until tender, about 3-4 minutes, then drain and pat dry.
4. Chop the broccoli and slice the snap peas. In a large bowl, combine the drained beans and 3/4 cup of the prepared Zhoug. Stir in the chopped broccoli, sliced snap peas, and 1/4 cup pecorino romano until combined. Taste and adjust seasoning once more. Store in an airtight container.