Edamame Hummus

Ingredients

• 0.3 teaspoon pepper (if you like it spicy)
• 8 oz edamame 
• 8 oz edamame 
• 1 tablespoon parsley fresh chopped
• 4 cloves garlic minced
• 0.3 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.8 teaspoon kosher salt 
• 1  optional: lemon 
• 0.5 teaspoon lemon zest freshly grated
• 3 tablespoons olive oil extra virgin extra-virgin
• 0.3 cup tahini (sesame-seed paste)
• 3 cups water 

Equipment

• food processor
• bowl

Directions

1. Boil the edamame in salted water for 4 to 5 minutes.
2. Drain.In a food processor, puree the Edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, coriander, and chili flakes (optional) until smooth.With the motor running, slowly drizzle in 2 tablespoons of olive oil and mix until absorbed.
3. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
4. Serve, or refrigerate, covered, up to 3 days.