Emulsifier Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-forward dip swaps out chickpeas for edamame, giving you a naturally creamy base that blends up beautifully without any additives or stabilizers. Every ingredient here is whole and straightforward — olive oil, fresh lime juice, tahini, garlic, and a generous handful of cilantro — so there's nothing hidden working against you. Bright citrus and earthy cumin make each scoop genuinely exciting, and the optional red pepper flakes add just enough heat to keep things interesting. Store-bought dips and spreads are notorious for sneaking in emulsifying agents to extend shelf life and improve texture, but this one achieves that silky, scoopable consistency the old-fashioned way: a good food processor and a splash of water added gradually until it's just right. The rainbow of carrot sticks, cucumber spears, and bell pepper strips alongside makes it as pretty on the table as it is satisfying to eat. It's the kind of snack or starter that disappears fast, so you might want to double the batch.
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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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