First, bring a small pot of water to a boil. Add the shelled edamame and cook for about 5 minutes, or until they are tender. Once cooked, drain the edamame immediately and rinse them under cold water to stop the cooking process and cool them down quickly.

In the bowl of a food processor, combine the cooked and cooled edamame, tahini, fresh lemon juice, and minced garlic. Pulse the mixture several times until the ingredients are finely chopped and well-combined, creating a coarse paste.

With the food processor running on low, slowly stream in the 3 tablespoons of olive oil. Continue processing until the hummus becomes smooth and creamy. If the consistency is too thick for your liking, add water one tablespoon at a time and blend again until you reach your desired texture.

Add the ground cumin and salt to the food processor, then pulse a few more times to incorporate the seasonings. Taste the hummus and adjust the salt, lemon, or garlic if needed. Transfer the finished hummus to a serving bowl, drizzle with a little extra olive oil, and garnish with a sprinkle of paprika and fresh parsley.