1) Boil the edamame in salted water for 4 to 5 minutes.

2) Drain.In a food processor, puree the Edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, coriander, and chili flakes (optional) until smooth.With the motor running, slowly drizzle in 2 tablespoons of olive oil and mix until absorbed.

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

4) Serve, or refrigerate, covered, up to 3 days.