Bring a medium pot of salted water to a boil. Add the edamame and cook just until tender, 3 to 5 minutes. Remove the edamame to a colander. Return the water to a boil, add the peas, and cook just until tender, about 1 minute. Transfer the peas to the colander with the edamame to drain.
In the bowl of a food processor, pulse together the edamame, peas, tahini, lemon juice, garlic, cumin, water and salt until smooth, scraping down the sides of the bowl as needed.
With the motor running, drizzle in the olive oil and continue processing until the mixture is a smooth pureé.
Taste the hummus and season with additional salt and pepper. Transfer the hummus to a bowl, top with chopped parsley and serve immediately with assorted crudité or crackers.