incredibly edible edamame dip

INGREDIENTS

3 tbsp

cold-pressed extra-virgin olive oil

2 cups

shelled raw edamame beans

2 cups

loosely packed baby spinach

1/4 cup

freshly squeezed lemon juice, plus more to taste

3 tbsp

tahini

1 1/2 tbsp

finely chopped onion (yellow, white, or Vidalia is good, but not red)

2 cloves

garlic (minced, plus more to taste)

1/4 tsp

ground cumin

1/4 tsp

red pepper flakes (plus more to taste)

1 tsp

natural salt (plus more to taste)

2 tbsp

sesame seeds (optional)

1/4 cup

finely chopped flat-leaf parsley (optional)