1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.

2. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.