Mushroom Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, creamy dip swaps out chickpeas for edamame, giving you a protein-packed spread with a bright, herbaceous twist. Fresh lime juice, cilantro, tahini, and a hint of cumin come together in the food processor to create something that tastes genuinely exciting — not just like a standard hummus stand-in. The whole thing comes together in minutes: boil the edamame, blend, adjust, and you're done. Every single ingredient is straightforward and naturally free from fungi, so there's no need to scan labels or worry about hidden extras sneaking in. The colorful spread of carrot sticks, cucumber spears, and red bell pepper strips makes this as beautiful to look at as it is satisfying to eat. A finishing drizzle of olive oil and an optional pinch of red pepper flakes take it from simple snack to something you'd genuinely want to serve at a gathering.
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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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