makes about 1½ cups
The piquancy of the green olives combines with the subtly sweet creaminess of edamame for a delicious and unusual dip that will have guests doing a double take: To look at it, one might mistake it for guacamole, but one taste will tell you otherwise. Starting with shelled edamame and pitted olives keeps this recipe especially speedy.
1 cup fresh or frozen shelled edamame
½ cup pitted green olives
½ teaspoon minced garlic
Salt and freshly ground black pepper
2 tablespoons chopped tomato
Cook the edamame in salted boiling water until soft, about 10 minutes. Drain, reserving some of the hot cooking liquid. Puree the edamame in a food processor, adding about ¼ cup of the hot cooking liquid for a smooth texture. Add the olives and garlic and process until smooth and well blended. Taste for seasoning, adding salt and pepper if needed. Transfer to a bowl and garnish with the tomato
