Place edamame in a medium saucepan with baking soda and garlic and cover with water.
Bring to a boil, reduce to a simmer, and simmer for 25-30 minutes until very soft and falling apart.
Strain the edamame and garlic and transfer to a high speed blender.
Add the lemon juice, starting with one lemon. Then add tahini, one teaspoon of salt, the olive oil, and a few tablespoons of water.
Blend until very smooth, scraping sides as needed.
Drizzle in more ice water to reach the consistency you like best. I use about 1/4 cup for this one.
Taste and add more lemon and salt. I usually use 1 1/2-2 lemons for this and add a touch more salt.
Spread into a shallow bowl and top with the radish, cilantro, cumin, olive oil and pumpkin seeds.
Serve with naan, tortilla chips, or crudite and enjoy!