Beef Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-forward dip swaps out the usual chickpeas for protein-packed edamame, giving you a silky, bright green spread that tastes as fresh as it looks. Lime juice and a generous handful of cilantro bring a zesty, herbaceous punch, while tahini and cumin add that deep, nutty backbone you want in a great hummus. Everything comes together in a food processor in just a few minutes, making it one of those recipes that feels impressive without requiring much effort at all. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside keeps things colorful and satisfying — no meat, no fuss, just clean, craveable flavors. A finishing drizzle of olive oil and a pinch of red pepper flakes takes it from snack to something you'd genuinely be proud to set out for guests.
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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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