Rice Free Cilantro-Lime Edamame Hummus with Veggie Dippers
Chickpea-free and completely grain-free, this vibrant dip swaps the usual base for edamame, and the result is genuinely better than anything you'd grab off a store shelf. Bright lime juice, fresh cilantro, and a touch of tahini give it a bold, zesty flavor that feels like a cross between classic hummus and a great guacamole's cooler cousin. The food processor does all the heavy lifting — just boil, blend, and drizzle with a little extra olive oil for that finishing touch. Carrot sticks, cucumber spears, and sweet red bell pepper strips make the perfect crunchy vehicle for scooping up every last bit. A pinch of red pepper flakes stirred in at the end adds a gentle kick if you're into a little heat. It's the kind of snack platter that disappears fast at a party, but it's also easy enough to throw together on a Tuesday afternoon when you need something fresh and satisfying.
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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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