Place the edamame in a medium saucepan and add 4 cups water. Bring to a boil and cook, stirring occasionally for 6-7 minutes until very tender. Drain and rinse under cold water until the beans are room temperature.

Place the edamame in the bowl of a food processor (or high-powered blender) and pulse a few times. Add the lemon juice, soy sauce, hoisin, ginger, garlic, and salt, and process for 1 minute, scraping down the sides of the bowl a few times, until relatively smooth. With the motor running, slowly pour in the olive oil and continue processing for another minute until the dip becomes uniform and slightly fluffy.

Transfer your dip to a bowl. Serve with vegetables or brown rice crackers for dipping.