Edammame 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 teaspooon kosher salt
* 1/2 teaspoon ground cumin (didn’t have it)
* 1/4 teaspoon ground coriander(didn’t have it)
* 3 tablespoons extra-virgin olive oil (didn’t have it)
* 1 tablespoon chopped fresh flat-leaf parsley (didn’t have it)
Suggested serving: Sliced cucumbers, celery, and olives
Directions

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.

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