Brazil Nut Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, creamy dip swaps out chickpeas for edamame, giving you a bright green spread packed with plant-based protein and a fresh, zesty flavor that's genuinely hard to stop eating. Fresh lime juice and a generous handful of cilantro do the heavy lifting here, cutting through the richness of tahini and olive oil with a citrusy punch that feels light and lively. A touch of garlic and ground cumin round everything out, adding just enough depth to make this feel like more than a simple snack. The food processor does most of the work — you just cook the edamame, blend, and adjust the consistency with a splash of water until it's silky smooth and scoopable. Every single ingredient in this recipe is naturally free from tree nut concerns, so there's no label-reading stress or substitution gymnastics required. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside makes it as beautiful on the table as it is satisfying to eat. Whether you're setting it out for a crowd or meal-prepping a week of afternoon snacks, this hummus is the kind of recipe you'll come back to again and again.
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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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