Monday, June 3, 2013

Paleo Parsnip Hummus

Last week on Facebook I asked for ideas on what to do with parsnips, and was met with a huge amount of inspiring feedback. A lot of the preparations seemed more suited to chilly weather, using the parsnips in comfort food like hearty soups and stews, and roasting them with cinnamon, honey etc.

I will have to revisit a lot of the ideas in fall and winter, but for now I decided to go with something a little lighter. Popular Paleo suggested I try out their Roasted Parsnip Hummus, and it just so happens that before seeing the post I had found a Food Network recipe along the same lines.

We are huge hummus fans around here, and I love the idea of making a paleo version that doesn't rely on nuts. While I will definitely try the roasting method, I made Aarti Sequeria's Parsnip Hummus because it uses tahini, and I absolutely adore the sesame paste. This version is also pretty speedy to make, as it only requires boiling the parsnips for about 15 minutes.

Yum. I'm really happy with this one. The caveman was a little disappointed with it, but apparently he has some weird issue with parsnips. I think you can kind of sort of tell this one is made with the root vegetable, but the lemon, tahini, garlic and olive oil really call to mind traditional hummus.

Aarti's original recipe called for 2 lbs. of parsnips, but I decided to halve the quantities. I still wound up with a bit more than the  equivalent of a "regular" tub full of hummus (which I found to be plenty).

Would love to hear what you think if you try this one out!

Paleo Parsnip Hummus
adapted from Aarti Sequeria 

1 lb. parsnips, trimmed, peeled & cut into small chunks
salt & pepper
1/4 cup organic tahini
1/4 cup olive oil
1 medium garlic cloves
juice of 1/2 lemon

Bring a large pot of water to a boil. Salt generously and add parsnip chunks, cooking for 15 minutes or until tender. Reserve about 1/4 cup of the hot water.

Add parsnips, reserved water, tahini, oil, garlic and lemon to a food processor. Run until smooth, scraping down the sides if necessary. Season generously to taste with salt and pepper. Can be served warm or room temperature.

No comments:

Post a Comment