Parsnip Hummus
A quick and refreshing alternative to traditional Garbanzo bean hummus.
Ingredients
- 2 pounds parsnips, about 4 medium sized parsnips, cut into 1 inch chunks
- 1/3 c tahini
- 1 T or less, to taste and preference, extra-virgin olive oil
- 1 large clove garlic
- 1 small lemon, juiced
- Kosher salt and freshly ground pepper
- Paprika, for decorative sprinkle
- An assortment of raw and blanched vegetables, for serving such as cauliflower, red bell peppers, jicama, radishes, carrots, beet stems, cucumbers, etc.
- Directions
- 1) Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, 10 to 15 minutes.
- 2) Using a slotted spoon, scoop the parsnips into a food processor, saving the hot cooking water*.
- 3) Add the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water. Puree until smooth. Taste for seasoning, and adjust the salt and pepper accordingly.
- 4) Pile the hummus into a shallow bowl. Serve warm, at room temperature or cold. Sprinkle with a little paprika before serving. Serve alongside a gorgeous platter of vegetables.
- Carrot soup
- *I always use the parsnip water for another use. After this recipe, I cooked about 2 pounds of carrots in it and poured it all into my powerful blender. I added 1/2 tsp ground cinnamon, 1/2 c apple juice, pinch of salt, and 2 T agave (or use favorite sweetener, such as brown sugar or omit). Delicious and flavorful carrot soup.Ground ginger sounds like a good addition for next time.
