Using a mandoline slicer, slice the potatoes into ¼-inch thick rounds (if you don't have a mandoline slicer, carefully slice with a very sharp knife).
Place the rounds on an oiled baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake in the oven for about 15 minutes, flipping halfway through.
While the potatoes are baking, make the hummus.
Microwave the edamame in a microwave-safe dish with a little bit of water, according to package directions.
Add the edamame to a food processor/blender along with all the other hummus ingredients and blend until smooth, adding more broth, a little at a time, as needed.
Turn the broiler on and broil the potato rounds for a few minutes on each side to get them a little crispy (be sure to watch so they don't burn!).
Remove potatoes from the oven, and either spread some hummus over top or pipe the hummus on, as pictured. Garnish with microgreens, chives, and sesame seeds. Store leftovers in the fridge.