1/4cupvegetable oillike grapeseed, olive, or whatever you like, if you want to use extra-virgin olive oil you can, just use 50/50 with a flavorless oil to temper it's strong flavor which can get bitter
1cupshelled frozen endamame
Place the endamame in the bowl of a food processor and buzz until chunky and broken up a bit, then add the water and blend until it starts to turn creamy.
Then drizzle in the oil slowly until it is as smooth as you can get it, and all the oil has been added. It should have the consitency of mashed potatoes.