Low Sugar Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, creamy dip swaps out chickpeas for edamame, giving you a bright green spread that's as eye-catching as it is delicious. Fresh lime juice, cilantro, tahini, and a hint of cumin come together in the food processor to create something that tastes genuinely exciting — not like a compromise. Every single ingredient here is naturally free of added sugar, so you can snack without squinting at a label or second-guessing a store-bought tub. The colorful spread of carrots, cucumber spears, and red bell pepper strips makes this feel like a proper snack board, not just a bowl of dip with a sad side of celery. A drizzle of good olive oil over the top and a pinch of red pepper flakes take it from weekday snack to something you'd proudly set out for guests. It comes together fast with minimal cleanup, and the food processor does all the heavy lifting.
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Learn more →Ingredients
4 servings
For the hummus
- 2 cups frozen shelled edamame
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 garlic clove, roughly chopped
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 2 tbsp tahini
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- 2–4 tbsp water, as needed
- ¼ tsp red pepper flakes (optional)
For serving
- 2 medium carrots, peeled and cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced into strips
Instructions
- 1
Bring a medium 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 well and let cool for 2 minutes.
- 2
Add the cooked edamame, olive oil, lime juice, garlic, cilantro, tahini, cumin, and salt to a food processor. Process for about 1 minute, scraping down the sides halfway through, until the mixture is mostly smooth.
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