Red Meat Allergy Friendly Cilantro-Lime Edamame Hummus with Veggie Dippers

Total time20 min

Prep time15 min

Cook time5 min

Red Meat Allergy Friendly Cilantro-Lime Edamame Hummus with Veggie Dippers

This vibrant, creamy dip swaps traditional chickpeas for edamame, giving you a bright green spread packed with plant-based protein and a fresh, zesty flavor that feels anything but ordinary. Lime juice and cilantro do the heavy lifting here, cutting through the richness of tahini and olive oil for a dip that's bold, herbaceous, and genuinely craveable. Every single ingredient is naturally free from red meat, so there's no label-reading stress or ingredient substitutions required — just straightforward, wholesome food that works. The food processor does most of the work, and adding water gradually is the secret to getting that silky, scoopable texture just right. Served alongside crisp carrot sticks, cool cucumber spears, and sweet bell pepper strips, this spread is as beautiful on the table as it is satisfying to eat. It's the kind of snack or starter that disappears fast, so you might want to double the batch.

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Ingredients

4 servings

For the hummus

2 cups frozen shelled edamame
Seapoint Farms Edamame Shelled - 12 Oz
Signature Select Shelled Edamame
Pictsweet Steam'ables Shelled Edamame Woodstock Frozen Organic Shelled Edamame HANOVER SHELLED EDAMAME
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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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