Edamame hummus

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, tahini paste, water, lemon zest and juice, garlic, salt, cumin, and coriander seeds, until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

3) Transfer to a small bowl, stir in the parsley and drizzle with the remaining oil.

4) Serve with the assorted crudites, or refrigerate, covered, for up to 24 hours.