|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
Adapted from Gourmande in the Kitchen
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.