Bring a medium saucepan of water to a boil. Season with salt and add edamame; simmer 5 minutes then drain well.  

Measure out ⅔ cup edamame and set aside. Add remaining edamame and white beans to a food processor. Pulse edamame and beans until smashed, about 5 pulses.

Add garlic, ⅓ cup lemon juice, olive oil, and almond butter. Process until smooth, scraping down sides of bowl as needed, about 30 seconds. 

Add remaining ⅔ cup edamame, baking soda, 1 teaspoon lemon zest and ¼ teaspoon salt. Pulse until desired consistency is reached (I like the edamame to be just crushed and still slightly chunky), 20–30 pulses. 

Spread hummus onto a large plate or shallow bowl. Sprinkle sliced chives, parsley or tarragone, flaky sea salt and cracked black pepper over top. Drizzle with olive oil and serve with desired crackers, bread, and/or veggies.