Cashew 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 bright green color that looks as good as it tastes. Fresh lime juice and a generous handful of cilantro bring a citrusy, herby punch that makes every scoop feel lively and refreshing. Tahini adds the rich, nutty depth you'd expect from a classic hummus without any tree nuts in sight — making this a genuinely worry-free option for anyone navigating nut allergies or sensitivities. The food processor does all the heavy lifting, and adding water gradually is the secret to getting that silky, scoopable texture just right. Carrot sticks, cucumber spears, and sweet red bell pepper strips round out the platter with satisfying crunch and color. It comes together quickly and travels well, so it's equally at home on a weeknight snack board or 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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