Mustard 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 as eye-catching as it is delicious. Fresh lime juice and a generous handful of cilantro bring a zesty, herbaceous punch, while tahini and cumin add just enough depth to keep things interesting. The whole thing comes together in a food processor in minutes — cook the edamame, blend, adjust, done. For anyone navigating mustard-free eating, this recipe is naturally in the clear: every ingredient is straightforward and easy to verify, with no condiments or spice blends that tend to sneak mustard in through the back door. The colorful spread of carrot sticks, cucumber spears, and red bell pepper strips makes it feel like a proper snack board without any extra effort. A finishing drizzle of olive oil and a pinch of red pepper flakes takes it from simple to genuinely impressive.
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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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