Parsnip Hummus

When we want to surprise guests with something unusual yet still delicious.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 225 g Peach, fresh

  • 2 spoons Sesame butter, tahini

  • 1 pod Garlic, fresh

  • 1 spoon Spices, cumin seeds

  • 2 piece Lemon, fresh, without shell

  • 1 pinch Spices, pepper, black

  • 2 pinch Salt, table

Steps

  1. Thoroughly wash and clean the parsnips. Remove all roots and cut off the top part with the leaves. Place the cleaned parsnips in a large pot and cover with a generous amount of cold water. There should be enough water to completely submerge all the parsnips. Place the pot on the stove and heat the contents over moderate heat until the liquid begins to simmer. Then cover the pot and cook the parsnips for 30 minutes.

  2. Meanwhile, peel, wash, and finely chop the garlic. Wash the lemons thoroughly under warm water and dry them well. Grate the zest from both lemons. Then cut the lemons in half and squeeze the juice from all halves.

  3. Drain the cooked parsnips and let them cool. Then peel them and cut into larger pieces. Add the pieces to a food processor along with all the other ingredients, except for the salt and pepper. Blend until smooth. Transfer the mixture to a larger bowl and season with salt and pepper to taste.

  4. Transfer the prepared parsnip hummus to a nice serving bowl and serve with crackers or chapati.

Nutrition Information (Per 100g)

  • Calories: 89.87 kcal
  • Fat: 4.27 g
    • Saturated Fat: 0.53 g
  • Carbohydrates: 10.67 g
    • Sugars: 4 g
  • Protein: 2.13 g
  • Fiber: 1.87 g

Advice

Parsnip hummus can be stored in the refrigerator for up to 3 days or frozen.