Parsnip Dip Topped With Croutons
Exquisite hummus-like dip made with root vegetables and tahini.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Lunch
Cuisine: Israeli
Diet: Vegan
Keyword: mezze, Plant-Based
Servings: 4 as a mezze
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
Toppings
- 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.