Edamame Hummus

1 lb frozen shelled edamame, about 3 cups
1/3 cup water
1/2 cup tahini paste
1 lemon, zested and juiced
3 garlic cloves, peeled and smashed
2 tsp salt
1/2 tsp ground cumin
4 Tbsp extra-virgin olive oil
A small handful of chopped fresh parsley

In a medium pot of water set on high, boil the edamame. Cook until tender, about 5 minutes. Drain into a colander and run under cold water until no longer hot and drain.

Pour edamame in the bowl of a food processor (or blender). Add the water, tahini, lemon juice and zest, garlic, salt, cumin, and olive oil. Process until smooth. If it appears thick, add a little more water while the machine is on.

Transfer hummus to a shallow dish. Drizzle on a small amount of olive oil and sprinkle with fresh parsley. Serve with vegetables