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Parsnip Dip Topped With Croutons

Exquisite hummus-like dip made with root vegetables and tahini.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Israeli
Diet: Vegan
Keyword: mezze, Plant-Based
Servings: 4 as a mezze
Author: Shelly

Ingredients

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

Instructions

  • 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.