Parsnip hummus is a seasonal twist on a traditional recipe. using spring dug parsnips, you get a sweet and earthy flavor that works perfectly with the combination of tahini, lemon, and olive oil.
Preheat oven to 375.
Peel and roughly chop the parsnips. Place on a baking sheet and coat in a few tablespoons of olive oil, seasoning with sea salt and black pepper.
Place in the oven, roasting until fork tender. They should still be pretty white, not entirely browned, they’ll blend better that way.
Once tender, remove the parsnips from the oven, and allow them to cool slightly before adding to a food processor, along with the peeled garlic and and cumin powder.
Pulse to roughly chop the parsnips and garlic, then use a rubber spatula to scrape the sides down.
Continue to process, and add in the tahini, lemon and the 1/4 cup of olive oil (start with a slow drizzle and continue adding only until desired consistency, you may not need the full amount).
Scrape the sides again then use some water, up to ½ cup to achieve desired consistency.
- 3 medium parsnips, washed and cut into 1 inch pieces
- 2 garlic cloves
- ¼ cup olive oil for blending + 2-3 tablespoons for roasting
- ¼ cup tahini
- juice of 1 lemon
- 1 teaspoon ground cumin seeds
- 1 tablespoon sea salt
- ½ teaspoon fresh black pepper
- water, as needed