Transfer the edamame, avocado flesh, tahini, lemon juice and zest, baby spinach, jalapeño, garlic, marjoram, onion powder, and cumin to the canister of a food processor.
Pulse until roughly chopped. Then add 1 ice cube, plus 2 tablespoons of ice water, and pulse until smooth. Add more ice water as needed until the desired consistency.
Season with salt, pepper, and more lemon juice as desired.
For the roasted edamame (optional): Preheat the oven to 400ºF. Dry the thawed edamame between the layers of a clean dish towel. Transfer to a large baking sheet. Add a drizzle of olive oil, cumin, garlic powder, dried herbs, and salt to taste. Roast for about 25 minutes or until browned.
Serve edamame guacamole with chopped fresh cilantro, and roasted edamame.
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