Parsnip Hummus

One of my new favorite cookbooks, Spice; Flavors of the Eastern Mediterranean, by Ana Sortun, has an unusual arrangement of chapters and recipes with unusual seasonings paired together. The recipes are not that difficult, but have all been terribly delicious.

This recipe is an unusual take on hummus, which I love, but is much lighter-feeling on the tongue and uses parsnips (a local winter treat) rather than garbanzos. The texture is very creamy and quite a bit sweeter than regular hummus, and definitely gives a feeling of the Pacific Northwest in winter.

Warning: this contains butter, and it is heavenly.

Creamy Parsnip Hummus with Parsley
Adapted from Spice
Serves 2-4

1/2 lb parsnips, peeled and cut into 1-inch chunks
1-2 Tbl tahini
2 Tbl freshly squeezed lemon juice
2-3 large cloves garlic, chopped
2 Tbl unsalted, cultured butter, cut into small pieces
3 Tbl extra-virgin olive oil
2 tsp ground cumin
salt and pepper to taste
garnish: 1 Tbl chopped fresh flat-leaf parsley
optional: sumac & kalamata olives, for garnish

1. In a medium saucepan, cover the parsnips with water and bring them to a boil over high heat.
2. Reduce the heat to medium and simmer the parsnips fo about 20 minutes, until they are tender but not mushy. Drain.
3. Mix the tahini with the lemon juice until there are no lumps.
4. Combine the cooked parsnips and the butter in a food processor. Process until smooth.
5. Add the tahnini mixture and remaining ingredients (except garnishes) and puree until smooth, about 3 minutes. Scrape sides of bowl a couple times with a spatula, if needed.
6. Let cool, or eat slightly warm sprinkled with garnishes.
   
7. Serve with Nigella-scented rolls, tzatziki and ajvar.