Edamame Hummus

1/2 pound frozen shelled edamame (green soy beans), 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 teaspoon 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

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