In a food processor, place the cannellini beans, herbs, olive oil, lemon juice, tahini, garlic, lemon zest, salt, and several grinds of pepper. Pulse until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, until it reaches a creamy consistency.

Assemble each thin stacker with the spread, radishes, carrots, edamame, herbs, and a sprinkle of feta cheese.