In a high-speed blender (see note), combine the edamame, peas, avocado, lemon juice (starting with 1/4 cup), garlic, salt (starting with 1 1/4 teaspoons), cumin, black pepper, and 2–3 ice cubes (as needed to get the puree moving, but not too much to thin out). Puree until smooth, stopping to scrape down the blender as needed. Taste and season with extra salt or lemon juice if desired. If using fresh herbs, pulse them in now, then pulse in the zest. Serve or refrigerate in an airtight container for up to 2–3 days (see note).