Shellfish Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, creamy dip swaps out 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 just a little addictive. A touch of cumin adds warmth, and a pinch of red pepper flakes can bring a gentle kick if you're into that. The food processor does all the work — just boil, blend, and adjust until you hit that perfectly smooth, scoopable consistency. Every single ingredient in this recipe is naturally free from shellfish, so there's no label-reading stress or ingredient swaps required. The rainbow of carrot sticks, cucumber spears, and bell pepper strips alongside makes this as beautiful to look at as it is satisfying to eat. Whether you're setting out a snack spread or bringing something to a gathering, this one disappears fast.
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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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