I have so much MINT. My pineapple mint exploded, and my (normal?) mint plant sprouted multiple trees. I can’t use it fast enough.
This was two weeks again and it’s grown about one third more. I think it’s time to repot it. Now if Rogue (my littlest dog) would please stop eating my purple basil and let that grow like a weed I’d be all set.
I took a chance, I’ve heard peas and mint are lovely together. I didn’t have peas in the fridge or freezer, but I did have edamame. They are just Japanese peas right? Just kidding. If you don’t know what edamame is it’s shelled soy beans. The revered source of tofu, soy milk, soy sauce and multiple other equally wonderful things.
This dip does not get as creamy as hummus, but does have a nice texture and flavour. It’s great as a dip on its own, and full of protein and good fats. It’s good as a sandwich spread, and I would love to try it over hot pasta with more olive oil and mint.
Edamame Mint Dip
- 2 cups frozen organic shelled edamame, cooked and drained
- 1/2 cup of the reserved water used to boil the edamame
- 1 small garlic clove minced
- 1/4 cup of fresh mint
- juice of one lemon
- 2 tbs almond butter
- 1/2 tsp lemon zest
- 1 tbs olive oil
- salt and pepper
Boil salted water in a small saucepan. Add edamame and cook according tot he package directions. Drain the edamame, reserving 1/2 cup of the boiling liquid. Set aside to cool.
Add garlic to your food processor and pulse until minced. Add edamame and pulse again for a few seconds.
Add the remaining ingredients, except the reserved water and salt and pepper. Process until smooth stopping to add reserved water a few tablespoons at a time.
It took a few minutes to become smooth and I used about 1/4 cup of water to get a consistency I wanted. Season with salt and pepper and refrigerate for at least an hour before serving. Serve with veggies, pita, tortilla chips, or crackers.