Parsnip Hummus Topped With Croutons

Parsnip hummus is a great alternative for people, like my husband, who can’t eat legumes because his smelly farts are toxic (To our relationship and the relationship with himself). The parsnip substitute for the chickpeas. But it’s not only for them. Anyone who appreciates earthy and unique flavors would demolish it by themselves at lunch or light dinner with a salad on the side. It works also with celeriac (celery root) or parsley root. You can top it with an everyday salad, mushrooms or croutons, or even more simply, with drizzle olive oil and garnish with herbs.

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 Hummus

Legume-free hummus with exquisite flavor and texture.
Course: Lunch
Cuisine: Israeli
Diet: Vegan
Keyword: mezze, Plant-Based
Servings: 24
Author: Shelly


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 400F/200C for 10 - 15 minutes.

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