You know I love a veggie forward recipe, and this Edamame Hummus is a favorite!  It whips up in minutes, has a lovely green color, and a bright fresh flavor. It’s perfect for this sizzling weather most of us are having right now. Serve it chilled with cold, crunchy carrots and cucumbers. Or use it as a sandwich filling. Snack, appetizer, desk lunch…Edamame Hummus is here for you.

Making Edamame “Hummus”

I may be taking liberties with the word hummus. This version has edamame instead of chickpeas, miso instead of tahini, silken tofu to help it blend, and some flavor boosters like toasted sesame oil, scallions, and cilantro. And of course I couldn’t get away with calling it hummus without adding a little garlic. It does have a similar texture to traditional hummus, and can be enjoyed in all the same ways. I start with frozen, shelled edamame. You can defrost it in the fridge or on the counter, or even under running water.

You can keep the edamame hummus in the fridge and snack on it throughout the week with carrot sticks and pita chips.  Or you could share and serve it as a starter.

However you enjoy this flavorful and healthy snack, we want to hear about it! Please take a moment to rate and comment on the recipe, and tag us in your pics @funkyasiankitchen, we love seeing your creations.

Edamame Hummus

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• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 cups 1x

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Ingredients

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• 1 ½ cup shelled edamame beans (thawed if frozen)
• 3 Tablespoons neutral oil
• juice of ½ lemon
• 1 Tablespoon miso
• 1 large garlic clove, roughly chopped 
• 3 ounces silken tofu 
• ½ cup cilantro (a small handful) roughly chopped
• 2 scallions, trimmed and roughly chopped
• ½ teaspoon sea salt
• Ground black pepper to taste
• 2 teaspoons sesame oil

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Instructions

1. Put the edamame, oil, juice of 1 lemon, garlic clove, tofu, miso, cilantro, scallion, and salt in the food processor or high powered blender. 
2. Puree until it’s a paste. (Edamame will not puree into a smooth paste. It will break down into a chunky paste.) Taste it and add a little more salt and black pepper if needed.
3. Refrigerate until ready to serve.
4. Serve edamame hummus with veggie sticks, chips, toasted baguette slices, or even cold poached shrimp.

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Keywords: dip, edamame, vegan, vegetarian, appetizers, snacks, healthy

Got a bumper crop of eggplants? This Eggplant Dip is an effortlessly delicious way to use them up! The eggplant gets broiled until the flesh is meltingly tender, with the slightly charred and smoky flavor you’d get from the grill. Without the whole standing outside in the heat over a grill part. Served with pita chips, this is perfect summer fare.

Eggplants Love High Heat!

Whether it’s Lebanon’s baba ganoush, Morocco’s roasted eggplant salads, or Italy’s deep fried eggplant parmesan, eggplant benefits from high heat cooking methods. The flesh is rendered so soft and silky you can eat it with a spoon, and the heat concentrates the natural sugar. So if you know someone who says ‘eggplant is bitter’, whip up this eggplant dish and change their mind!

While I’m waiting for the eggplant to cool, I make the flavor base for the dip.

Spiced Eggplant Dip

The seasonings really make this eggplant dip sing. Tomato paste and paprika add to the smoky flavor. Cinnamon and cumin add earthy warmth. Peanut butter and cilantro bring an unexpected Southeast Asian twist. I start by sautéing an onion.

Stir in the spices and cook for another minute.

I like this dip a little chunky, so I pulse it about 10 times. If you would prefer it to be completely smooth you can skip the pulsing part and just process it to a smooth paste.

If you manage to not devour all of it with some pita chips, this eggplant dip makes an excellent sandwich spread. Or serve it with some plant based dishes for a fun mix and match meatless meal. It would be wonderful served alongside:

• Zucchini Jam
• Crispy Shiitake
• Cauliflower with Cashew Sauce

Try this Eggplant Dip and let me know what you think. Take a moment to rate the recipe below and leave a comment. And don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Eggplant Dip

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: serves 4-6 1x
• Category: small plates
• Cuisine: Pan-Asian

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Ingredients

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• 2 large globe eggplants
• 3 tablespoons neutral oil
• 1 medium onion chopped (or ¾ large onion)
• 2 Tablespoons peeled and minced ginger
• 4 garlic cloves minced
• 2 tablespoon tomato paste
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cumin
•  ½ teaspoon paprika
• 1 tablespoon peanut butter (almond would be fine too)
• 1 large handful of cilantro leaves (about ¼ bunch) chopped
• juice of 1 lime
• 1 ¼ teaspoon salt and ½ teaspoon ground pepper

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Instructions

1. Heat your oven on broil high or heat a cast iron skillet until very hot. Put the eggplant on a baking tray as close to the broiling element as you can and broil for about 20-25 mins, rotating a little every 5-6 mins. The eggplant should be very soft and a little charred.
2. Or if using the cast iron skillet, heat the skillet for several minutes on medium high. Cook the eggplant for 5-6 minutes, then rotate the eggplant. Cook for about 20-25 minutes until very soft and charred. 
3. Put the eggplant in a bowl and cover with plastic wrap until cool enough to handle. 
4. Heat a medium skillet over medium heat and add 3 tablespoons of oil, the diced onion, and ½ teaspoon salt. Saute for 5-6 minutes until softened and starting to brown. 
5. Lower the heat to medium and add the garlic, ginger, and the tomato paste. Saute for another 2-3 mins. 
6. Add the cumin, cinnamon, ground black pepper, and paprika. Stir the ingredients to combine them, cooking for about 1 minute. Turn off the heat.
7. Trim off the end of the eggplant, cut the eggplant in half, scoop out the flesh, and add the eggplant to the food processor.
8. Add the contents of the pan to the food processor plus the remaining ¾ teaspoon salt, peanut butter, chopped cilantro, and lime juice. Pulse the mixture approximately 10 times, until it has broken down but still a little chunky. 
9. If you prefer it smooth, pulse a couple more times or just turn it on for a couple seconds. 
10. Adjust the seasoning with salt and pepper as needed and serve eggplant dip with bread, crudité, or as a condiment to a large meal.

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Keywords: eggplant, peanuts, cilantro, dips, southeast asian, dips, condiments