Parsnip Hummus

Being the end of the season for parsnips, I got two huge bags of parsnips very cheaply this week, so am finding ways of using them up. Am thinking of a parsnip soup maybe later in the week. But the weather was so lovely for the last few days that I decided to sit in the garden with some bread and my home-made Parsnip Hummus.

Its creamy and slightly sweet, with a tang of lemon and garlic and works well as a spread in a sandwich with some nice ham too!

Ingredients:

3 parsnips, peeled and cut into cubes
1 tsp. ground cumin
1/2 tsp. ground coriander
1-2 cloves garlic, crushed
1/4 tsp. salt
3 tbsp. tahini
juice of 1 lemon
1 tbsp. sour cream
4 tbsp. olive oil
grind of black pepper

Method:

 

Cook the parsnips in a small pan gently, with the cumin & coriander in just a dash of oil and a little water until parsnips soft and drain well. Put into a hand blender with the garlic, salt, tahini, lemon juice and sour cream. Blend until smooth. Now add the olive oil a tablespoon at a time, blending in between each tablespoon to get a thick, smooth consistency.

 

Season to taste and sprinkle with cayenne pepper and serve with flatbreads. Delicious and a great change from the usual hummus!