Edamame Hummus

• edamame 8 0z. frozen Organic Shelled, about 1 1/2 cups
• 1/4 cup tahini sesame-seed paste
• 1/4 cup water
• 1/2 teaspoon grated lemon zest freshly
• 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
• 1/4 teaspoon chili flakes if you like it spicy
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh flat leaf parsley chopped
• vegetables
• baked pita chips

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

tahini sesame, water, lemon zest freshly, lemon, garlic smashed, kosher salt, ground cumin, ground coriander, chili flakes, extravirgin olive oil, flat leaf parsley, vegetables, pita chips

Taken from www.yummly.com/recipe/Edamame-Hummus-1655551 (may not work)