Prep: 10 minutes

Makes: ¾ cup

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 salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons Green Chili Olive Oil
1 tablespoon chopped fresh flat-leaf parsley

Defrost the edamame and then combine all the ingredients together in a food processor.  Blend until smooth, serve in cucumber boats ( as pictured) or with cucumber, celery, peppers and crackers.