Nutmeg 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. The whole thing comes together in a food processor in minutes — cook the edamame, blend, adjust, done. Served alongside crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, it's a snack board that genuinely earns its place at any table. Every single ingredient here is naturally free of warming spices like nutmeg, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. A drizzle of good olive oil on top before serving takes it from weeknight snack to something you'd proudly set out for guests.
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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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