Barley Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, creamy dip swaps out chickpeas entirely in favor of edamame, giving you a bright green spread packed with plant-based protein and a fresh, zesty flavor that feels totally new. Lime juice and cilantro do the heavy lifting here, layering in citrusy tang and herbal brightness that make every scoop feel lively and light. A touch of tahini and cumin round things out with a subtle nuttiness and warmth, while a drizzle of good olive oil on top makes it look like something you'd order at a restaurant. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based thickeners or fillers — every ingredient is straightforward and easy to verify. The colorful spread of carrot sticks, cucumber spears, and red bell pepper strips alongside makes this as beautiful to look at as it is satisfying to eat. It comes together in a food processor with minimal prep, so it's just as practical for a weeknight snack as it is for a party spread.
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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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