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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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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