Roasted parsnip and curry hummus
The sweetness of roasted parsnip combined with pungent curry yields a fabulous spread for your morning toast, or as a nutritious veggie dip.
Am I the only one who calls these sweet root veggies “white carrots”? Didn’t think so. But whatever you call them – the lightly sweet flavor of parsnips is brought out tenfold through roasting, creating an aromatic and delicious final product no matter what you do with them. I have to admit I was tempted to taste some of the roasted chunks straight out of the oven but didn’t want to mess with the measurements. But honestly, this recipe is very forgiving with amounts, and I could have. I’ll just have to make ‘em again...
- 4 parsnips, peeled and cut into chunks
- 3-4 cloves garlic
- 1 can chickpeas
- 1/2 lemon, juiced
- Few drops tabasco or sriracha sauce
- 1 teaspoon curry powder
- Salt and pepper to taste
Preheat oven to 425°. Wrap parsnip pieces in parchment paper and roast for one hour, or until soft.
Process parsnip, garlic and chickpeas until smooth.
Add lemon juice and seasoning and process until incorporated. Taste, and adjust seasoning if needed.