Anti Inflammatory Balsamic-Rosemary Edamame Hummus with Veggie Dippers
This vibrant dip swaps traditional chickpeas for edamame, creating a creamy, protein-rich base that feels both familiar and excitingly fresh. The combination of balsamic vinegar and fresh rosemary gives it a deeply savory, slightly tangy edge that store-bought dips simply can't match. Turmeric and cumin pull double duty here — they add warm, earthy depth while also bringing some of the most well-researched anti-inflammatory compounds you can work into a snack. Extra-virgin olive oil and tahini round everything out with healthy fats that help your body actually absorb those beneficial compounds. The whole thing comes together in a food processor in under 15 minutes, then gets served alongside crisp cucumber rounds, carrot sticks, and sweet red bell pepper slices for a spread that looks genuinely impressive. It serves four, making it an easy choice for a casual gathering or a week's worth of afternoon snacking. Whether you're eating with inflammation in mind or just want something that tastes incredible and makes you feel good, this one delivers on every front.
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Learn more →Ingredients
4 servings
For the hummus
- 2 cups frozen shelled edamame
- 2 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, peeled
- 3 tbsp tahini
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 2–3 tbsp water
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 medium cucumber, sliced into rounds
- 2 medium carrots, cut into sticks
- 1 medium red bell pepper, sliced
- 1 tbsp fresh rosemary, finely chopped (optional)
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Bring a small saucepan of water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and set aside.
- 2
Add the cooked edamame, garlic, tahini, balsamic vinegar, chopped rosemary, lemon juice, olive oil, cumin, turmeric, salt, and black pepper to a food processor. Process for about 1 minute, until the mixture is roughly combined.
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