1 ½ cups frozen shelled edamame (green soy beans)
¼ cup tahini
¼ cup water
½ tsp freshly grated lemon zest
1 lemon (about 3 tbsp), juiced
1 clove garlic (smashed)
¾ tsp kosher salt
½ tsp ground cumin
¼ tsp ground coriander
3 tbsp extra-virgin olive oil
1 tbsp chopped fresh flat-leaf parsley
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.