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
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
- In a medium saucepan, cover the parsnips with water and bring them to a boil over high heat.
- Reduce the heat to medium and simmer the parsnips fo about 20 minutes, until they are tender but not mushy. Drain.
- Mix the tahini with the lemon juice until there are no lumps.
- Combine the cooked parsnips and the butter in a food processor. Process until smooth.
- 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.
- Let cool, or eat slightly warm sprinkled with garnishes.
- Serve with Nigella-scented rolls, tzatziki and ajvar.