Reserve 1 tablespoon each of shelled edamame and chickpeas for garnish.

In a food processor, combine shelled edamame, chickpeas, garlic, basil, sea salt, and pepper. Blend for about 30 seconds until smooth.

While blending, slowly drizzle in the olive oil. Continue blending until creamy, about 30 seconds.

Adjust consistency by adding water a tablespoon at a time if needed.

Transfer hummus to a serving dish and garnish with reserved edamame, chickpeas, and basil.

Store leftovers in a covered container in the refrigerator for up to one week.