Like so many things, hummus is better homemade, and you can make it from many things, not just chickpeas. Make your own homemade dip with your winter parsnips for a delicious snack or appetiser. This is a very easy dish to make when you fancy something a bit different.
SERVES 4-6 AS A STARTER
- 4 small parsnips, peeled and cubed
- 1 can of chickpeas, drained
- 60ml (2fl oz) extra virgin olive oil
- 1½ teaspoons ground cumin
- ¼ teaspoon ground coriander
- ¾ teaspoon sea salt
- 3 large garlic cloves, minced
- 6 tbsp tahini (sesame seed paste)
- ½ a lemon, juice of
- 70ml (2½fl oz) cold water
METHOD
1. Bring a pan of water to the boil, then add the cubed parsnips, and par boil for 6 minutes.
2. Add the drained par-boiled parsnips to a pan with 1 tbsp of the olive oil, cumin and coriander.
3. Gently fry for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
4. Next, pureé the parsnips together with the minced garlic, tahini, remaining olive oil and lemon juice in a blender until smooth and thick, scraping down the sides of the food processor as necessary.
5. With the blender running, slowly drizzle in half of the water to create a light fluffy consistency. If the mixture is too thick, add the remaining water.
6. Spoon into bowls and let it cool to room temperature before serving.
7. Serve drizzled with some garlic chilli oil or chopped parsley with carrot sticks or flat bread.