Add tahini, lemon juice, olive oil, minced garlic, and salt to a food processor. Blend for 90 seconds until the mixture becomes smooth and creamy—this emulsification is crucial for creating a silky texture. The acid from the lemon juice helps break down the tahini and creates a lighter base for the edamame.

Add the fresh cilantro, ground cumin, and red pepper flakes to the creamy base from Step 1. Blend for about 1 minute until the cilantro is fully incorporated and the mixture turns a vibrant green color. I like to add the cilantro at this stage rather than later because blending it early helps distribute the fresh herb flavor evenly throughout the hummus.

Add half of the edamame (about 3/4 cup) along with 2 tablespoons of water to the mixture from Step 2. Blend for 1 minute until partially combined but still slightly chunky. Then add the remaining edamame and blend for another 1 to 2 minutes until you reach your desired consistency—I prefer leaving it slightly textured rather than completely smooth, as it gives the hummus a more interesting bite.

Check the consistency of your hummus—it should be creamy but spreadable, not too thick. Add more water a tablespoon at a time if needed, blending between additions until you reach the perfect texture. Taste the hummus and add additional salt if needed to brighten the flavors.

Transfer the hummus to a serving bowl. Create a shallow well in the center and drizzle with a thin stream of olive oil. Garnish with a sprinkle of fresh cilantro and sesame seeds if desired. Serve immediately with pita chips, crackers, or fresh vegetables.