Creamy Parsnip Hummus with Parsley

1. 1

   In a medium saucepan, cover the parsnips with water and bring them to a boil over high heat.

2. 2

   Reduce the heat to medium and simmer the parsnips for about 20 minutes, until they are very tender when squeezed with a pair of tongs or pierced with a fork.

3. 3

   Drain the parsnips in a colander, reserving 1 tablespoon of the cooking liquid or water.

4. 4

   Transfer the parsnips to the work bowl of a food processor fitted with a metal blade.

5. 5

   Puree the parsnips with the reserved cooking liquid, garlic, lemon juice, butter, oliveoil, and cumin until smooth and creamy, for about 3 minutes, stopping to scrape the sides of the bowl a couple of times.

6. 6

   Season the puree with salt and pepper.

7. 7

   Spoon the puree into a serving bowl and cool it to room temperature, for about an hour.

8. 8

   Use the back of a large serving spoon to create a well in the center of the puree, big enough to hold about 1/2 cup.

9. 9

   Spoon the tahini sauce into the center of the well.

10. 10

    Garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.