Macadamia Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-forward dip swaps out chickpeas for edamame, giving you a creamy, protein-packed hummus with a bright green color that looks as good as it tastes. Fresh lime juice and a generous handful of cilantro bring a zesty, herbaceous punch, while tahini and cumin add that deep, savory backbone you expect from a great hummus. Everything comes together in a food processor in just a few minutes, making it one of those recipes that feels impressive but barely requires any effort. The rainbow of carrot sticks, cucumber spears, and red bell pepper strips alongside makes it a genuinely satisfying snack or appetizer spread. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. It's the kind of crowd-pleasing dip you can set out at a party or pack for lunch without a second thought.
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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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