Rye Free Cilantro-Lime Edamame Hummus with Veggie Dippers

Total time20 min

Prep time15 min

Cook time5 min

Rye Free Cilantro-Lime Edamame Hummus with Veggie Dippers

This vibrant, creamy dip swaps out chickpeas entirely in favor of edamame, giving you a bright green spread that's packed with plant-based protein and a fresh, zesty flavor you won't find in any store-bought tub. Lime juice and cilantro do the heavy lifting here, cutting through the richness of tahini and olive oil with a citrusy punch that makes every bite feel alive. A touch of cumin adds warmth and depth, while an optional pinch of red pepper flakes brings just enough heat to keep things interesting. The food processor does most of the work — you're basically boiling edamame, blending, and adjusting to taste until the texture is silky and scoopable. Served alongside crisp carrot sticks, cool cucumber spears, and sweet red bell pepper strips, this is a snack spread that looks impressive without requiring much effort at all. Since every ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your dip. It's the kind of recipe you'll want to keep on rotation for gatherings, meal prep, or just an afternoon snack that actually satisfies.

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Ingredients

4 servings

For the hummus

2 cups frozen shelled edamame
3 tbsp extra virgin olive oil, plus more for drizzling
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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