Nitrate & Nitrite Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-forward dip swaps the usual chickpeas for edamame, giving you a creamy, protein-packed spread 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 just enough depth to keep things interesting. Every single ingredient here is whole and unprocessed — no cured meats, no packaged deli shortcuts, nothing that typically sneaks in unwanted preservatives. That makes this a genuinely worry-free option for anyone navigating a diet that avoids nitrates and nitrites, without any sacrifice in flavor or satisfaction. The food processor does most of the heavy lifting, and the result is a silky, scoopable hummus that holds its shape beautifully on a platter. Paired with crisp carrots, cool cucumber spears, and sweet red bell pepper strips, it's a snack spread that feels festive enough for a party but easy enough for a Tuesday afternoon. A final drizzle of olive oil and a pinch of red pepper flakes take it right over the top.
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!