Gut Friendly Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-forward dip swaps traditional chickpeas for edamame, giving you a creamy, protein-rich base that's genuinely easier on digestion. Fresh lime juice and a generous handful of cilantro brighten every bite, while tahini and a touch of cumin add that satisfying depth you want in a good dip. The whole thing comes together in a food processor in just minutes, making it as practical as it is delicious. Paired with crisp carrots, cool cucumber spears, and sweet red bell pepper strips, you get a snack that's as colorful as it is nourishing. Every ingredient here is whole, recognizable, and chosen with a sensitive gut in mind — no mystery additives, no processed fillers, just clean, real food. It works equally well as a party spread or a quiet afternoon snack, and the leftovers keep beautifully in the fridge for easy grazing throughout the week.
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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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