Anti Inflammatory Cilantro-Lime Edamame Hummus with Veggie Dippers

Total time20 min

Prep time15 min

Cook time5 min

Anti Inflammatory Cilantro-Lime Edamame Hummus with Veggie Dippers

This vibrant, creamy dip swaps out chickpeas for edamame, and the result is something genuinely exciting — bright green, silky smooth, and packed with plant-based protein. Fresh lime juice, a generous handful of cilantro, and a touch of cumin give it a bold, zesty flavor that feels anything but boring. Edamame, olive oil, tahini, and a rainbow of raw vegetables are all heavy hitters when it comes to fighting inflammation, so every bite is doing real work for your body. The whole thing comes together in a food processor in just minutes, making it an easy win for a snack, appetizer, or light lunch spread. Carrot sticks, cucumber spears, and crisp red bell pepper strips round out the platter with satisfying crunch and even more antioxidant-rich color. A final drizzle of extra virgin olive oil over the top makes it look like something you'd order at a trendy café — but you made it at home, for four, without breaking a sweat.

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Ingredients

4 servings

For the hummus

2 cups frozen shelled edamame
3 tbsp extra virgin olive oil, plus more for drizzling
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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