Capsaicin Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-forward dip swaps out chickpeas for edamame, giving you a creamy, protein-packed spread with a fresh, grassy flavor that feels totally new. Bright lime juice and a generous handful of cilantro cut through the richness of tahini and olive oil, while a touch of cumin adds just enough warmth to keep things interesting. The key to the silky texture is adding water gradually while the food processor runs — a small step that makes a big difference in the final result. For anyone avoiding capsaicin, the red pepper flakes listed in the recipe are clearly marked optional and easy to leave out entirely, so the base recipe is completely heat-free without sacrificing any of the flavor. Crisp carrot sticks, cool cucumber spears, and sweet bell pepper strips make the perfect vehicle for scooping, turning this into a snack or appetizer that looks as good as it tastes. It comes together in one food processor with minimal prep, making it an easy win for a party spread, a weekday snack board, or an afternoon pick-me-up.
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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)
Can be omittedred pepper flakes
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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