Dairy Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-based dip swaps out chickpeas for edamame, giving you a hummus that's creamy, bright, and packed with protein — no dairy anywhere in sight. Tahini and olive oil do the heavy lifting for richness, while fresh lime juice and a generous handful of cilantro keep every bite tasting light and lively. A touch of cumin adds warmth without overwhelming the fresh, green flavor that makes this dip genuinely addictive. Traditional store-bought hummus can sometimes sneak in dairy-based additives or be processed on shared equipment, so blending your own at home puts you fully in control of every ingredient. The food processor does most of the work, and a splash of water at a time lets you dial in exactly the silky-smooth texture you're after. Served alongside crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, it's a snack spread that looks impressive enough for a party but comes together with almost no effort.
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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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