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

In a food processor, combine the remaining shelled edamame, chickpeas, garlic, fresh basil, sea salt, and pepper. Pulse until creamy.

With the processor running, drizzle in the olive oil and blend until silky smooth.

Transfer to a serving dish and garnish with reserved edamame and chickpeas. Drizzle with olive oil before serving.

Store leftovers in an airtight container in the fridge for up to a week.