Boil the edamame in salted (use pinch of salt) water for 4 to 5 minutes, microwave (covered) for 2 to 3 minutes, or thaw overnight in the refrigerator.
In a food processor, puree the edamame, tahini, water, lemon zest and 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.
Serve with the suggested vegetables, or refrigerate, covered, up to 1 week.