Xanthan Gum Free Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, plant-forward dip swaps out chickpeas for edamame, giving you a creamy, protein-packed spread with a bright green color that looks as good as it tastes. Fresh lime juice and a generous handful of cilantro bring a zesty, herbaceous punch, while tahini and cumin add depth and a subtle nuttiness that keeps you coming back for another scoop. The whole thing comes together in a food processor with just a splash of water to dial in that perfectly smooth, scoopable texture — no stabilizers, thickeners, or additives needed. For anyone navigating ingredient labels at the store, this homemade version puts you fully in control of what goes into the bowl. The colorful spread of carrot sticks, cucumber spears, and red bell pepper strips makes it a complete snack or appetizer straight from the serving bowl. It's fresh, it's easy, and it genuinely earns a spot at any table.
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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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