Parsnip Hummus

1. 1

   Bring a large pot of water to a boil.

2. 2

   Season generously with salt and add the parsnips.

3. 3

   Boil until the parsnips are as soft as butter, 10 to 15 minutes.

4. 4

   If certain pieces are still hard while others are tender, pull out the tender ones, and allow the tougher ones to cook another 5 minutes.

5. 5

   It's really important to cook the parsnips until they're lusciously soft, or else your hummus will be stodgy.

6. 6

   Drain the parsnips, saving about 1 cup of the hot water.

7. 7

   Toss the parsnips into a food processor along with the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water.

8. 8

   Puree until smooth.

9. 9

   Taste for seasoning, and depending on how salty your tahini is, adjust the salt and pepper accordingly.

10. 10

    Serve warm or at room temperature.

11. 11

    I like to pile the hummus into a shallow bowl, forming a small pool in the middle.

12. 12

    Pour a little olive oil into the pool and sprinkle with a little paprika.

13. 13

    Serve alongside a gorgeous platter of vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.