Hummus is a fabulous go-to for healthy snacking and to serve at a gathering or party. It is easy to prepare, flexible and besides pitas, you can serve tons of yummy veggies to have your guests dipping away.
For Thanksgiving, my Mom gave me the job of bringing the appetizer which is a challenging component to the dinner. Everyone is saving up for the big dinner so hummus with a seasonal flair seemed like a great idea and lots of veggies meant there would still be room for dinner. Parsnips are naturally sweet so it offsets the bitter tahini perfectly.
I popped some pine nuts and Extra Virgin Olive Oil on top and it was delicious! I served with some grilled carrots, tiny heirloom tomatoes, cucumbers, olives and grapes.
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- 1 pound parsnips – peel and cut into 1 inch chunks
- 4 cloves of garlic
- ¼ – ½ cup freshly squeezed lemon juice
- 1-2 tablespoons butter, cut into small pieces (depends on how creamy you want it)
- ¼ cup extra virgin olive oil (more to thin it out)
- 2 teaspoons ground cumin
- ⅓ cup tahini
- Salt and pepper to taste
- handful of Pine Nuts
- Place the chunked parsnips into a medium pan and cover with water.Bring to boil and then reduce the heat to medium and simmer for approximately 20 minutes. They should be tender when pierced with a fork. Drain and place in the work bowl of a food processor. Reserve ¼ cup of cooking liquid to thin hummus if needed.
- With parsnips in the work bowl, also place garlic, lemon juice, butter, olive oil, cumin & tahini. Process until smooth and creamy, for about 2 minutes and add some reserve liquid or EVOO to thin to desired consistency.
- Season with salt and pepper. Place into a serving bowl and cool it to room temperature before serving.
- Garnish with pine nuts and serve.
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