A creamy dip inspired by the flavors of traditional hummus made from parsnips and topped with a spicy chili oil.
Admittedly, during the winter months vegetable offerings can be sparser than most. Root vegetables are one of the few dependable items you’ll regularly find left standing at markets and grocery stores, amongst which you’re likely to happen upon parsnips.
Bearing a striking resemblance to carrots, parsnips boast a pale creamy white interior and a sweet flavor with a hint of spiciness that carrots lack. The smaller the parsnip the less fibrous and more tender they’ll be, so be on the lookout for the slender ones.
While I love them roasted simply with a smattering of herbs like rosemary or thyme, they also make an excellent creamy base for this “hummus” of sorts. I hesitate to call it hummus since the word itself means chickpeas and there are none to be found here, but rather mean to imply that it shares the qualities of the tahini based dip.
You quickly braise your parsnips on the stove along with the cumin and then process the mixture with the tahini and lemon juice until a smooth paste forms. Next comes a slow drizzle of water until a light, airy whipped texture results.
The outcome is a downright velvety dip or spread that gets better as it sits and the flavors mingle. A spicy finish of homemade chili oil finishes it off, adding a subtle bit of heat that plays well with the creaminess of the parsnips, not to mention some added metabolism boosting effects.
P.S. If you’re looking for something crunchy to serve with your dip, these crackers bake up quick.
Serves Serves 4 to 6
Cooked parsnips are pureed into a velvety dip along with tahini, cumin and a squeeze of lemon juice for acidity and then topped with a homemade chili oil for heat.
15 minPrep Time
15 minCook Time
- 2 Tablespoons/30ml coconut oil
- 1 large garlic clove, peeled and minced
- 1 Tablespoon red pepper flakes
- 2 Tablespoon/30ml extra virgin olive oil
- 1 lb parsnips (about 6), peeled and cubed into 1 inch pieces
- 1/4 cup/60ml extra virgin olive oil (divided use)
- 1 ½ teaspoons ground cumin
- ¼ teaspoon ground coriander
- ¾ teaspoon sea salt or Himalayan salt
- 2 large garlic cloves, finely minced
- 6 Tablespoons/90g tahini (sesame seed paste)
- 4 Tablespoons/60ml freshly squeezed lemon juice
- 6 Tablespoons/90ml filtered water (divided use)
- Freshly chopped parsley leaves to finish (optional)
- Place the coconut oil, garlic, and red pepper flakes in a small skillet over low heat. Cook until the garlic and red pepper is fragrant and darkens but doesn’t burn (about 3 minutes).
- Remove from heat, add in extra virgin olive oil and cover with lid and let cool to room temperature while you prepare the hummus. Strain oil before serving with the dip.
- Bring the cubed parsnips along with 2 Tablespoons of the olive oil, cumin, coriander and salt and ¼ cup of filtered water to a simmer over medium-low heat in a medium sauté pan , stirring to coat as necessary.
- Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
- Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes). Add additional salt or lemon juice to taste.
- With the motor running slowly drizzle in enough of the remaining water to create a light fluffy consistency (another 2 to 3 minutes). Spoon into a bowl and let cool to room temperature or covered in the fridge before serving.
- Serve drizzled with the garlic chili oil and chopped parsley with chopped vegetables or crackers alongside.
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