Parsnip Hummus

try this recipe: Parsnip Hummus

It’s seriously incredible. A wonderful hummus replacement, especially for anyone who doesn’t eat beans or just wants an amazing new dip/spread/flavour in their daily menu. This has so many uses; it’s a salad topping, goes over meat or fish, a snack to munch with tortilla chips, apple slices or honestly, the way I’ve been eating it: with a spoon directly out of the bowl. It’s that good.


3 medium parsnips, washed and cut into 1 inch pieces

2 garlic cloves

¼ cup olive oil, plus 2-3 tablespoons for roasting

¼ cup tahini

juice of 1 lemon

1 teaspoon cumin powder (or roughly grind cumin seeds into a fresh powder, your choice)

1 tablespoon sea salt

½ teaspoon freshly ground black pepper

water, as needed


1. Preheat oven to 375. Peel and roughly chop the parsnips. Place on a baking sheet, coat in 2-3 tablespoons of olive oil, and season with sea salt and black pepper. Place in the oven, roasting until fork tender. They should be slightly golden brown, cooked through but not too dark, for optimal blending.

2. Once tender, remove the parsnips from the oven, and allow them to cool slightly. Add the raw garlic cloves to the food processor and pulse to break up. Then add the roasted parsnips, pulsing to roughly chop them. Use a rubber spatula to scrape the sides down.

3. Continue to process, and add in the tahini, lemon and 1/4 cup olive oil. Scrape the sides again then use some water, using however much you need to achieve desired consistency.

(Tahini available in blasta foodstore, dungarvan)


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