Soybean Hummus

Soybean Hummus (Adapted from CL)

1 cup frozen, shelled edamame
1/4 cup water
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon minced garlic
1/8 teaspoon Frank's Red Hot
2 tablespoons chopped parsley
vegetable stock if needed to thin

In a small saucepan, add edamame and water. Bring to a boil, reduce heat and simmer 10 minutes. Drain and set aside.

Puree soybeans, oil, juice, salt, garlic and Frank's Red Hot in a food processor until smooth. Add parsley and pulse until combined.

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