- Preparation Time15 mins
- Cooking Time5 mins
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.