In this recipe, I make hummus with parsnips instead of chickpeas. This makes it a great alternative for people who cannot eat legumes. However, this dip would appeal to anyone who appreciates earthy and unique flavors. Parsnips and turnips are both root vegetables that are often confused with each other. Parsnips look like carrots and have a sweet, earthy flavor, while turnips look like radishes and have a bitter flavor (I always mix them up too.)
You can also make it with celeriac (celery root) or parsley root instead of parsnip. Serve it as a light lunch or dinner with a salad. And top it with Israeli salad mushrooms, croutons, or herbs can be added for extra flavor and texture.
It’s important to use a good Middle Eastern tahini. A good tahini is made in an old-fashion way, which when the sesame seeds are stone-ground.
Parsnip Dip Topped With Croutons
For the hummus
- 1 large parsnip or celeriac or parsley root - diced
- Salt & pepper
- ¼ cup tahini butter
- Lemon zest from 1 lemon
- 2 tablespoons lemon juice - ½ lemon
- 1 small garlic clove
- Homemade croutons
- Oregano leaves or any herb you have
- Olive oil
- Put the parsnip in a small saucepan and cover with water. Bring to a boil then simmer until tender, about 10 minutes.
- Put the turnip with 2 - 3 tablespoons cooking liquid in a food processor. Add the rest of the hummus ingredients and process until smooth. If the mixture is too stiff add 1- 2 tablespoons water. Taste and correct seasoning.
- To serve: put the hummus in a dip plate, spread it with a spatula or big spoon. Drizzle olive oil, add the toppings and garnish. You can eat this with pita bread, crackers, nachos and even croutons.
- To make the croutons: dice a few slices of stale bread. Put on a baking tray, drizzle with olive oil, sprinkle some salt and bake at 400°F/200°C for 10 - 15 minutes.