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["In a small saute pan, heat oil on medium-low, add cumin seeds, smashed garlic and saute, turning and stirring, until soft and light golden brown for about 5 to 7 minutes. Strain into a measuring cup.", "Bring a pot with chicken stock or broth to a boil. Season with some salt; add the parsnips and edamame. Boil until the vegetables are as soft as butter, 25 to 30 minutes. It's really important to cook parsnips and edamame until they're lusciously soft, or else your hummus will not be as smooth as it should.", "Drain, saving about 1 cup of the hot cooking liquid. Place parsnips and edamame into a food processor along with the tahini, cumin and garlic infused olive oil, sauteed and row, chopped garlic, lemon juice and 1/4 cup of hot cooking liquid.", "Puree until very smooth. Taste for seasoning and depending on how salty your tahini is, adjust the salt and pepper.", "Serve at room temperature. I like to pile the hummus into a serving, rather shallow bowl, forming a small pool in the middle. Pour a little olive oil into the pool and sprinkle with a little smoked paprika.", "Serve alongside a platter of vegetables or baked pita chips. (I like Baked Multigrain Pita Chips with Sesame seeds). It is also very tasty on a lightly toasted bread topped with olives and tomato slices.
