An edamame spread

Fresh edamame pods have a rather magical quality. Fuzzy and green, they're something I want to reach out and touch, rather than tear apart and eat. When they appeared in last week's CSA box, I debated how to prepare them. I frequently boil or steam the pods, sprinkle them with coarse salt, and pretend I'm in a Japanese restaurant, splitting them open and popping individual beans into my mouth. I've added edamame to salads, soups, and risotto, but this time I opted to turn them into a dip or spread — something healthy to snack on when I come home famished.

Cooked until tender and pureed with olive oil, fresh mint, and garlic, the soy beans morph into a bright green, beautifully flecked spread that's a nice alternative to the ubiquitous hummus. I added lemon juice, scallions, and a serrano pepper for spark; you might try red onion or lime juice instead. This is good stuff — I nearly consumed the entire batch while reading (The Graveyard Book by Neil Gaiman; highly recommend).

Edamame Dip
Makes about 3 cups

2 cups edamame beans, shelled
1/4 cup fresh mint leaves
1 serrano pepper, seeded and chopped
2 small bunches scallions, white and light green portion, chopped
1 garlic clove, chopped
juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 cup warm water
kosher salt
freshly ground black pepper

Bring a quart of lightly salted water to a boil; add edamame and cook until tender, about 7-8 minutes. Drain and place in a food processor with mint, serrano pepper, scallions, garlic and lemon juice. Pulse a few times, then scrape down the sides. With the motor running, add extra virgin olive oil and water through the feed tube. If the dip is too thick, add more water. Season with kosher salt and freshly ground black pepper.