Celery Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-based dip swaps out chickpeas entirely in favor of edamame, giving you a creamy, protein-packed spread with a bright green color that looks stunning on any table. Fresh lime juice and a generous handful of cilantro bring a zesty, herbaceous punch, while tahini and cumin add that deep, nutty warmth you want in a great hummus. The whole thing comes together in a food processor in just minutes, making it an effortless option for snacking, entertaining, or meal prep. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. The dippers — crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips — keep things colorful and satisfying without any hidden surprises. A finishing drizzle of good olive oil and a pinch of red pepper flakes takes it from simple to genuinely impressive.
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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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