I'm sure all of you experiencing the polar vortex are certainly happy to know that spring is just around the corner. Hopefully this means warmer weather and no more snow storms! For us Floridians, it's just another day of sunshine. :) Not to rub it in your face or anything...
There are a lot of different angles I could have taken for today's theme. Did I want to use green food coloring or a green vegetable to give color to an otherwise not-green food? Or did I just want to stick to the tried and true nature of a green food? I have been itching to make edamame hummus for a while. I love when #SundaySupper motivates me to make recipes that have been sitting on the back burner.
I am in love with the color of this hummus. Bright green... Not lime, but not sea foam. It's absolutely gorgeous. I had a little bit of trouble figuring out how to create this yummy dip; I know tahini is a staple ingredient in any hummus, but I didn't have any and my Publix didn't carry it. Tahini is a paste made from sesame seeds, so I know I needed to keep that same flavor profile. I had a feeling sesame oil would do the trick.
Celebrate St. Patty's Day, spring, and anything else that may be happening in your life with the #SundaySupper family! Check out all of the GREENS we've got going on!
Green Light Appetizers and Sides
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It's Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor's Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane's Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Spinach Feta Muffins from La Bella Vita Cucina
- Green Rice from Basic N Delicious
- Edamame Hummus from Take A Bite Out of Boca
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue's Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Chopped Kale Salad from Yours And Mine Are Ours
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma's Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy's Recipes and Writings
- Eggs and Greens Pizza from Bobbi's Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma's Meals
- Beef Stew over Mash Potatoes from Fit Foodie Runs
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Slow Cooker Chicken Chile Verde from The Little Ferraro Kitchen
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D's Books and Cooks
- Green Tea Latte from Manu's Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin' Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
Edamame Hummus
1 cup frozen unshelled edamame, thawed
2 oz. water
1 1/2 tbsp sesame oil
juice of 1 fresh lemon
2 tbsp Gourmet Garden garlic
5-6 fresh mint leaves1 tbsp cumin
kosher salt
Place all ingredients in a food processor and blend well. This hummus is intended to be free of clumps so continue blending until smooth and creamy. Serve with vegetable crudités or your choice of crackers/chips.
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