Roast garlic cloves in a dry skillet over medium heat, turning frequently, until softened and slightly dark, about 15 minutes. Let cool and remove the skins.

Simmer shelled edamame in salted water until tender, about 5 minutes. Drain, reserving 1/3 cup of the cooking water, and set aside to cool.

Coarsely chop the peeled garlic in a food processor or blender.

Add the drained edamame, salt, coriander, cayenne, and cumin to the food processor and process until smooth, adding reserved cooking water as needed to create a puree.

Add the olive oil, lime juice, and cilantro, and pulse to combine.

Transfer the dip to a serving dish and serve with fresh-cut vegetables and pita bread wedges for dipping.