Mediterranean Diet Friendly Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-forward dip swaps traditional chickpeas for edamame, creating a creamy, protein-rich spread with a bright, citrusy kick that feels totally fresh. Tahini and extra virgin olive oil give it that silky, luxurious texture, while fresh lime juice and cilantro keep every bite lively and aromatic. The whole thing comes together in a food processor in just minutes, making it an effortless option for snacking, entertaining, or meal prep. Paired with crisp carrots, cool cucumber spears, and sweet red bell pepper strips, you get a built-in rainbow of vegetables that makes the plate as beautiful as it is nourishing. The combination of healthy fats from olive oil and tahini, plant protein from edamame, and fiber-packed veggie dippers checks just about every box for eating well without feeling restricted. A pinch of cumin and optional red pepper flakes add just enough depth and warmth to keep things interesting without overwhelming the fresh, zesty base. It's the kind of recipe that disappears fast at a gathering but is equally satisfying as a quiet afternoon snack straight from the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!