Begin by bringing a medium pot of water to a rolling boil over high heat. Once boiling, add the shelled edamame and cook for 3–5 minutes until they are tender and bright green. Drain and rinse under cold water.

In a food processor, combine the cooked edamame, tahini, lime juice, garlic, and salt. Drizzle in the olive oil. Pulse until smooth and creamy, scraping down the sides as needed.

Taste the hummus and adjust seasoning with more lime juice, salt, or garlic as desired. Pulse to incorporate.

Transfer the hummus to a serving bowl, smooth the top, and drizzle with olive oil. Garnish as desired. Serve with veggie sticks or pita chips.