Edamame Dip with Vegetables

This recipe makes about 4 servings of 1/3 cup.
Serve with whole wheat crackers and vegetables
such as red pepper, fresh broccoli,
radishes, peeled carrots or cucumbers.
Will keep in refrigerator covered for 1 day.

1/2 pound frozen shelled edamame,
boiled in salted water for 4 to 5 minutes
1/4 cup tahini
1/4 to 1/2cup water
1/2 teaspoon freshly grated lemon zest
Juice of 1 lemon
1 clove of garlic
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon fresh flat-leaf parsley

Directions:
In a food processor, combine boiled edamame
with tahini, water, lemon zest and juice,
garlic, salt, cumin and coriander. Puree.
Add more water if mixture is too thick.
With the motor running, drizzle in
2 tablespoons of olive oil until absorbed.
Transfer to a bowl, stir in the parsley
and drizzle with remaining oil.