Don’t miss this opportunity to use the last of the parsnips. This recipe is a great take-off on the standard chickpea hummus. Serve it with your favorite bread or carrot sticks and watch it disappear at your next party.
- 1 – 1 ½ pounds parsnips
- ¼ - ½ cup oil (olive oil or sunflower)
- 1 large clove garlic, unpeeled
- juice of one whole lemon
- ¼ cup tahini
- 1 heaping teaspoon of cumin
- salt and ground pepper, to taste
- a half cup cilantro, coarsely chopped
Farmers to You Ingredients:
- sunflower oil
- Red Hen plain or seeded baguette
Other Fresh or Pantry Ingredients:
- salt and pepper
- This is one of those great recipes where you don’t have to worry too much about amounts and measurements. Taste as you go and make adjustments -- you really can’t go wrong.
- Wash and slice your parsnips into ¼ pieces. Toss with a bit of oil and salt. Place on a cookie sheet along with one or two garlic cloves, unpeeled. Roast in a 400 degree oven until browned on both sides, about 15 or 20 minutes, stirring occasionally. (Lining your cookie sheet or roasting pan with parchment paper significantly decreases clean-up time.) Let cool slightly.
- Peel garlic. Puree parsnips and garlic in a blender or food processor with oil, tahini, cumin, and lemon juice. Add salt and pepper. Adjust amounts of ingredients to your liking. Garnish with chopped cilantro. Absolutely delicious spread on thin slices of baguette.