Chef Ephraim’s Edamame Guacamole

1 large ripe avocado
1 1/2 to 2 cups shelled edamame, blanched in boiling water according to package directions
1 lime, juiced
1 tablespoon soy sour cream
1/8 teaspoon granulated garlic
1/2 cup fresh made pico de gallo
salt and pepper to taste

In a food processor, combine the avocado, edamame, lime juice, sour cream, and granulated garlic and process until mixture is smooth and creamy.

Transfer the guacamole to a bowl and stir in the pico de gallo. Season to taste with salt and pepper. Serve right away or cover and refrigerate until ready to serve.