Walnut 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 bring a punchy, herbaceous lift, while tahini and cumin add just enough depth to keep things interesting. The whole thing comes together in a food processor in minutes — cook the edamame, blend everything until silky smooth, and you're done. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. The colorful spread of carrot sticks, cucumber spears, and bell pepper strips makes it as gorgeous on a table as it is satisfying to snack on. It works beautifully as a party appetizer, an afternoon snack, or a light lunch spread — and that optional pinch of red pepper flakes gives it a subtle kick if you're feeling bold.
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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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