Artificial Flavors Free 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, real cilantro, and a spoonful of tahini do all the heavy lifting here — every ingredient is whole and recognizable, with zero synthetic flavors hiding in the mix. That matters more than you'd think, because plenty of store-bought dips and seasoning blends sneak in artificial flavor compounds that are nearly impossible to spot on a label. Here, you control exactly what goes into the food processor, so what you taste is genuinely just good food. The cumin adds a warm, earthy undertone, the lime keeps things lively, and the garlic brings just enough bite to make the whole bowl feel cohesive. Paired with crisp carrots, cool cucumber spears, and sweet red bell pepper strips, this is a snack spread that looks impressive on a table but comes together with minimal effort. Whether you're feeding a crowd or just treating yourself to something fresh and clean, this hummus delivers serious flavor without any shortcuts.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!