Pescatarian 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, grassy flavor that feels totally fresh. Lime juice and fresh cilantro do the heavy lifting here, cutting through the richness of tahini and olive oil for a dip that's zippy, smooth, and completely addictive. A touch of cumin adds warmth, and a pinch of red pepper flakes brings just enough heat to keep things interesting. The food processor does most of the work — you're basically just boiling edamame and blending everything together until silky. Served alongside crisp carrots, cool cucumber spears, and sweet red bell pepper strips, this is the kind of snack spread that disappears fast at any gathering. It's naturally plant-forward and fits a pescatarian lifestyle without any substitutions or workarounds — every ingredient is already exactly what you'd want.
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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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