Parsnip Hummus
Earthy parsnips bring a silky texture and subtle sweetness to this autumn-inspired spread
Why This Recipe Works
Using parsnips adds a subtle, earthy sweetness and a velvety texture that differs from traditional chickpea-only hummus. Look for thin, tender parsnips to avoid the woody, bitter cores often found in larger ones.
Instructions
Place the parsnips in a microwave-safe bowl with two tablespoons of water and cover tightly with plastic wrap. Microwave until the parsnips are completely tender and can be easily smashed with a fork, about 10 minutes.
Drain the parsnips well and transfer them to a food processor along with the chickpeas, tahini, lemon juice, garlic, cumin, and salt.
Process the mixture until mostly smooth, about 1 minute, stopping to scrape down the sides of the bowl with a rubber spatula halfway through.
With the processor running, slowly stream in the olive oil. Continue processing until the hummus is light, creamy, and holds its shape on a spoon.
Taste and adjust the seasoning with extra salt or lemon juice as needed. Transfer to a bowl, create a shallow well in the center with the back of a spoon, and fill with a generous drizzle of olive oil. Serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days.
Can I make this ahead of time?
The parsnips can be cooked and pureed a day or two in advance. Store in an airtight container in the refrigerator.
