Categories: Spreads

Ingredients

• 1/2 pound frozen shelled edamame, about 1 1/2 cups
• 1/4 cup tahini
• 1/4 cup water
• 1/2 teaspoon freshly grated lemon zest
• 1 lemon (about 3 tablespoons), juiced
• 1 clove garlic, smashed
• 3/4 teaspooon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• Suggested serving: Sliced cucumbers, celery, and olives

Directions

1. Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

2. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

3. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

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