MSG Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, creamy dip swaps out chickpeas for edamame, giving you a bright green spread that's packed with plant-based protein and a fresh, zesty flavor you won't find in any store-bought tub. Fresh lime juice and a generous handful of cilantro do the heavy lifting here, layering in citrusy brightness and herbal depth that make every bite feel alive. Tahini and a touch of cumin round things out with a nutty, earthy warmth that keeps the whole bowl feeling satisfying rather than just snacky. Because every ingredient goes straight from your kitchen into the food processor, there's no guesswork about hidden additives or flavor enhancers — just real, whole food you can feel good about. The rainbow of carrot sticks, cucumber spears, and bell pepper strips alongside isn't just pretty; it gives you the perfect crunch to scoop up every last bit. Whether you're setting out an appetizer spread or just need a solid afternoon snack, this hummus pulls its weight without any fuss.
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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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