Bring 2 quarts of salted water to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water. Place cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the cannabis olive oil and the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Add more seasoning (salt, Tabasco, lime, sesame oil) and yogurt if you want the dip to have a creamier texture.