In a large pan over medium-high heat, boil the frozen Edamame beans in salted water, covered, for 4 to 5 minutes.
In a food processor or blender, puree the Edamame beans, Tahini, water, lemon zest, lemon juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil 1 tablespoon of olive oil. You can also garnish with some black or white sesame seeds.
Serve with fresh vegetables or pita bread.
Makes about 3 cups.
* Tahini is a key ingredient in hummus, the traditional Middle Eastern chickpea spread. Look for the lightest colored raw Tahini you can find when making any hummus recipe. When you open the can or jar of Tahini, you will see that the oil has separated and risen to the top. You must stir before using to even out the consistency. Depending on the brand of your Tahini and your taste, you might need to add a little less or more Tahini. If necessary, start with less than 1/4 cup (like 2 to 3 tablespoons) and gradually adjust accordingly.
Edamame Hummus Recipe: https://whatscookingamerica.net/appetizers/edamamehummus.htm