Bring a small pot of water to a boil. Add frozen edamame and boil for 3-5 minutes until tender and bright green.

Drain edamame and rinse under cold water or plunge into an ice bath to cool completely. Drain well.

In a food processor, add the peeled garlic cloves and pulse until finely minced.

Add the cooled edamame, crumbled feta, lemon juice, cilantro, salt, and pepper to the food processor. Process for 1-2 minutes, scraping down sides as needed.

With the processor running on low, slowly stream in the olive oil. Increase speed to high and process for 2 minutes.

If the dip is too thick or grainy, add ice water 1 tablespoon at a time, processing until light, fluffy, and perfectly creamy.

Transfer to a serving bowl, create swirls with a spoon, and garnish with olive oil, sesame seeds, and red pepper flakes. Serve with pita or vegetables.