Parsnip Hummus

By Alqualonde

Ingredients

• 1/4 cup olive oil, plus 2-3 tablespoons for roasting
• 1/4 cup tahini
• juice of 1 lemon
• 1 teaspoon cumin powder (or fresh ground seeds)
• 1 tablespoon sea salt
• 1/2 teaspoon fresh black pepper
• water, as needed

Details

Adapted from cleanprogram.com

Preparation

Step 1

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 still be pretty white, not entirely browned, they’ll blend better that way.

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, spices, and 1/4 cup of olive oil. Scrape the sides again then use some water, up to ½ cup to achieve desired consistency.