Step 1

Heat the oven to 375 degrees F. Brush the tortillas lightly with oil and season to taste with salt. Bake until lightly golden, 10 to 12 minutes. Set aside to cool.

Step 2

Bring a large pot of salted water to a boil over high heat. Add in the edamame, kale and jalapeño and cook until the kale and edamame are bright green and tender, 3 to 5 minutes. Drain and transfer to a food processor or a high-powered blender.

Step 3

Add in the parsley, garlic, lemon zest, lemon juice and tahini and pulse to finely chop and combine. With the mixer running, slowly drizzle in the 1/2 cup olive oil and continue processing until it reaches a dippable consistency. If the mixture is a little thick and chunky, add in some water a splash at a time until it reaches your desired consistency.

Step 4

Season to taste with salt and pepper. Serve with the tortillas and crudités.