|1||bag||frozen shelled edamame|
|1||each||freshly grated lemon zest from 1 lemon|
|1||each||1/2" piece of young ginger, peeled and rough chopped|
|1⁄8||Cup||olive oil (you can substitute half with extra virgin olive oil)|
|1||Tablespoon||chopped fresh Chinese parsley|
| ||each||Extra virgin olive oil for garnish|
- Blanch the beans in salted water for 4 to 5 minutes.
- In a food processor, puree the edamame, tahini, lemon zest and juice, garlic, ginger, salt, 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 extra virgin olive oil.
- Serve with the vegetables or pita, or refrigerate, covered, up to 1 day.