Oats Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, creamy dip swaps chickpeas for edamame, giving you a protein-packed spread with a bright, herbaceous twist that feels totally fresh. Lime juice and a generous handful of cilantro do the heavy lifting here, cutting through the richness of tahini and olive oil for a dip that's zippy, smooth, and seriously addictive. A touch of cumin adds warmth, and a pinch of red pepper flakes can dial up the heat if you're into it. Every single ingredient in this recipe is naturally free from oats and oat derivatives — no grains, no fillers, no hidden surprises — so you can blend and serve with complete confidence. The colorful spread of carrot sticks, cucumber spears, and bell pepper strips makes it as gorgeous on the table as it is satisfying to eat. It comes together in a food processor in just a few minutes, making it an effortless option for snack boards, party spreads, or a wholesome afternoon pick-me-up.
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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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