Edamame Hummus

• 12 lb shelled frozen edamame or 1 12 cups frozen edamame
• 14 cup tahini
• 14 cup water
• 12 teaspoon freshly-grated lemon zest
• 3 tablespoons fresh-squeezed lemon juice
• 1 -2 garlic clove, smashed
• 34 teaspoon kosher salt
• 12 teaspoon ground cumin (or more to taste)
• 14 teaspoon ground coriander
• 1 pinch dried chipotle powder (optional to taste) (optional) or 1 pinch dried ancho chile powder (optional to taste) (optional) or 1 pinch cayenne pepper (optional to taste)
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped fresh flat-leaf parsley
• white sesame seeds (optional) or black sesame seed (optional)

1. Boil the beans in salted water for 4 to 5 minutes or microwave, covered, for 2 to 3 minutes.
2. In a food processor, puree the Edamame beans, tahini, water, lemon zest, lemon juice, garlic, salt, cumin, coriander and chipotle powder until smooth.
3. With the motor running, slowly drizzle in 2 tablespoons of the olive oil (can add additional if desired) and mix until absorbed and desired consistency.
4. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil 1 tablespoon of olive oil.
5. Garnish with sesame seeds.

frozen edamame, tahini, water, lemon zest, freshsqueezed lemon juice, garlic, kosher salt, ground cumin, ground coriander, chipotle powder, olive oil, parsley, white sesame seeds

Taken from www.food.com/recipe/edamame-hummus-492232 (may not work)