Monday, December 14, 2015

Parsnip Hummus

Parsnip Hummus with Garlic Chili Oil

      Last week's CSA shipment included a ton of parsnips.  Seriously, a ton.  I am not exaggerating; well...perhaps just a bit.  I have never made anything with parsnips.  Another challenge was presented to me.  I really didn't want to go the mashed route.  I did find a nice soup recipe and a nice gratin idea.  A few more minutes of research provided me with an excellent idea...why not Parsnip Hummus?  The beet hummus we made a few months ago was a big hit so again, why not Parsnip Hummus.  It proved to be a great idea and a great snack.

Parsnip Hummus with Garlic Chili Oil
Parsnip Hummus with Garlic Chili Oil
Adapted from Gourmande in the Kitchen


For Hummus:
1 lb parsnips, peeled and cubed into 1-inch pieces
1/4 cup olive oil
1 1/2 t ground cumin
3/4 t salt
2 large garlic cloves, finely minced
6 T tahini
1 T lemon juice

Place the parsnips along with 2 T olive oil, cumin, salt and 1/4 cup of water in a pot.  Stir to coat and bring to a simmer.  Cover, reduce heat and cook for 10-15 minutes until the parsnips are tender.

Puree the parsnips along with garlic, tahini, remaining olive oil and lemon juice in a food processor or blender until smooth.  Add additional salt or lemon juice to taste.  If needed to make a smoother consistency, add a bit of water and continue to blend.

Top with chili oil or leave oil on the side.  Serve with sliced veggies and crackers.

For Garlic Chili Oil:
4 T olive oil
1 T red pepper flakes
1 large clove garlic, peeled and minced

Combine all ingredients.

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