Mukimame Hummus & Eggplant “Fries”

by Sarah on May 15, 2012 · 12 comments

Once a month, at the school where I’m long-term subbing, each grade level team puts on a “Fun Friday” gathering for the rest of the staff. Ours was Friday, and as the entire first half of May is usually set aside for Mexican-themed Cinco de Mayo celebrations, we agreed on that. [So what that it was actually Once* de Mayo?]

*oh-n-say as in ‘eleven’…not once, as in ‘upon a time’ :)

And I promise this was SUPPOSED to be Mexican Hummus.

It just ended up Asian instead.

You see, I’ve been dying to recreate Wegman’s Edamame Hummus for months now. And I swear, there is cumin in it, and another little kick that always made my tastebuds turn on the mariachi music and start shooting tequila.*

*Forgive me, all of Mexico, for that horrible stereotype.Since I like to test out recipes on unassuming parties of individuals who are generally not super critical and just happy to be fed, I figured our little ‘Once de Mayo’ Fun Friday was as good a place as any to try my hand at Wegman’s-inspired wizardry.

First step? Garbanzo beans! [Without ’em it’s just bean dip.]Second step? Edamame! [Without them it’s just hummus.]

Or in this case, mukimame, also known as edamame posing for Playboy. [Think about it for a second. Go on…]

And if you think I didn’t immediately decide that Mukimame Hummus was much more awesome than edamame hummus ever could be…well, you obviously don’t understand my juvenile language sensibilities.

And if you think these aren't my new favorite salad topper, well, you'd just be wrong.

And, it was there, in the moment after I had added the usual tahini, garlic, and salt, that things veered horribly (but yummily) off course.Because as I thought about tahini, and how it is really just sesame butter, my mind went to the idea of sesame oil, which is oh-so-important in Asian cooking…and Hey, aren’t soybeans an Asian treat usually? And well, if we’ve already got garlic and sesame, we might just bring in ALL of our friends from the stir fry.

And if we are going to go there…well we should GO there.

And that is how my well-intentioned cumin-infused hummus took a trip around the world, rather than just South of the Border.

But I ain’t mad at it.*

*I want this to become my new, grammatically incorrect, catch phrase. Right after “Oh my goll, y’all.”And it is incredibly good. I suggest pairing it with Asian crudite. Which really just means anything you might use in a stir fry.

Which, if you come from a family where “stir fry” is a term used to indicate random vegetables from the fridge have been sauteed in some vaguely Asian marinade made so only by the presence of soy sauce, could be a lot of things.

Just watch out for fallen mushrooms.

Mukimame Hummus

(Makes about 2 1/2 cups)

  • 1 can garbanzo beans/chickpeas, rinsed and drained
  • 1 cup steamed mukimame (shelled edamame)
  • 1 Tbsp. fresh ground sesame tahini
  • 1/4 tsp, minced fresh ginger
  • 1 clove garlic, minced
  • 1/4 tsp. Chinese 5-Spice powder
  • 1/4 tsp. salt
  • 1/2 Tbsp. Mae Ploy sweet chilli sauce (optional, but recommended)
  1. Combine all ingredients in a food processor.
  2. Process until well chopped and mix.
  3. Add water in small increments to smooth out your hummus to desired consistency.

[Note: It will thicken up in the fridge!]


If raw or lightly steamed veggies don’t get you all hot and bothered like naked edamame do,* I have the solution.

*Although, how could they not?

Eggplant “Fries”

Really just what to do if you like eggplant skin but you don’t need it for the recipe, these eggplant “fries” will only work to dip if they are showing lots of skin. [A perfect match for the stripped down edamame hummus, no?]Toss with a bit of Chinese five-spice powder and a drizzle of tahini oil (what settles on top of your freshly ground tahini)…Bake for about 15 minutes and then try to actually get some to the plate for photographing.

Trust me. It’s harder than you think.


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