In honor of St. Patrick’s Day next Sunday, this week I’ll be sharing some green recipes. Today’s involved 2 of my favorite foods: edamame and hummus!

Though traditional chickpea and tahini hummus will always be my favorite, I will eat my weight in almost any kind of legume dip: flavored hummus (roasted red pepper is fabulous), white bean, black bean, lentil, you name it, and I’ll slather it upon a cracker, carrot, or piece of celery and call it a meal.

Edamummus

yields approximately 1 cup

Ingredients

• 1 cup shelled edamame
• 2 tbsp tahini
• 1-2 tbsp lemon juice
• 6 (or so) fresh mint leaves, chopped
• salt and black pepper, to taste
• cumin, to taste (ground ginger would work nicely, too)
• water, to thin

Directions

1. If using frozen edamame, steam or cook according to package directions and let cool.
2. Place the edamame, tahini, lemon juice (start with 1 tbsp and adjust to taste), and mint leaves into the food processor, and purée.
3. Add the salt, pepper, and spices and pulse to combine.
4. With the processor running, slowly stream in water until desired consistency is achieved.
5. Spoon into a dish, grab your favorite crackers, sliced veggies, or some pita wedges, and dig in!

During lunch at work, Wheat Thins were my dipping vehicle of choice. The mint was very subtle, and the lemon added just the right amount of freshness and acidity. The dip should keep in the refrigerator for at least a few days.