Almond Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-based dip swaps out chickpeas entirely in favor of edamame, giving you a creamy, protein-packed spread with a bright green color that practically begs to be scooped up. Fresh lime juice and a generous handful of cilantro bring a zesty, herbaceous punch, while tahini and cumin add just enough depth to keep things interesting. The whole thing comes together in a food processor in minutes — cook the edamame, blend, drizzle, done. Traditional hummus recipes can sometimes call for pine nuts or other tree nuts as garnishes, but every single ingredient here is naturally free from almonds and almond-derived products, so you can dip with total confidence. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside makes this feel like a proper spread rather than just a snack. It's the kind of appetizer that disappears fast at a party but is honestly just as satisfying as an afternoon snack for one.
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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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