Preheat oven to 400°F. Slice ½ inch from the top of the garlic to expose pods. Place garlic in the center of a 6" x 6" piece of aluminum foil and top with 1 tablespoon olive oil and ½ teaspoon salt. Wrap tightly in foil, place on a baking sheet and roast 1–1½ hours or until garlic is soft. Remove from oven and cool. Squeeze the roasted head firmly to remove all of the roasted garlic and set aside, discarding peels. In a small saucepot, boil edamame in lightly salted water 4–5 minutes then drain and rinse under cold running water. Set aside. In a small bowl, whisk together tahini and 3 tablespoons olive oil then set aside. Reserve ¼ cup of boiled edamame for garnish and set aside. In the bowl of a food processor, add remaining edamame, roasted garlic, cumin, cayenne and remaining salt then process 15–20 seconds. Using a rubber spatula, scrape down the sides of the processor and blend 1 additional minute. With the processor running, pour lemon juice and water through the feeder tube in a slow, steady stream until well blended. Add tahini and oil mixture in the same fashion and process 15–20 seconds or until well combined. Add cilantro and pulse 2 seconds, but do not purée. Transfer mixture to a decorative bowl, drizzle with remaining 2 tablespoons olive oil and top with reserved whole edamame. Serve hummus with warm pita bread wedges, chips or fresh vegetables.