Lactose Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-based dip swaps out chickpeas for edamame, giving you a creamy, protein-packed spread that's naturally free of dairy from start to finish. The combination of bright lime juice, fresh cilantro, and nutty tahini creates a flavor that's bold and refreshing — nothing like the store-bought versions that can sneak in unexpected additives. A touch of garlic and ground cumin round everything out, while a drizzle of good olive oil on top makes it look like something straight off a restaurant mezze board. The food processor does most of the heavy lifting, and a splash of water added gradually is the secret to getting that silky, scoopable texture just right. Paired with crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, this is a snack spread that genuinely earns its place at the table. It works equally well as a party appetizer, an afternoon snack, or a light lunch alongside whatever else you're pulling together.
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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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