Chestnut 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 feels anything but ordinary. Fresh lime juice, cilantro, garlic, and a touch of tahini come together in the food processor to create something smooth, punchy, and completely addictive. A pinch of cumin adds just enough warmth to balance the citrus, and a drizzle of good olive oil on top makes it look like something you'd order at a restaurant. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just simple, whole-food cooking. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside makes this as satisfying to look at as it is to eat. It's the kind of snack platter that disappears fast at a gathering, but it's also easy enough to throw together on a weeknight when you want something fresh and nourishing.
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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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