it gets to that point in the spring when you have eaten roasted roots every day for the last three weeks. your guts are ninety six percent roasted roots, four percent marshmallow fluff from the jar. we've all been there. it's beginning to get warm and sunny outside, and you desperately want to be harvesting spring greens and peas. but you can't. because it's only planting time, and it will be weeks until even the most tenacious of early radishes rears its feisty little ginger head.
enter parsnip hummus, the most delicious, fresh, sweet, refreshing way to serve this spring-dug root veggie. my friend chef frank giglio gave me this recipe at a seasonal cooking class last week at MOFGA, and i have been fantasizing about its creamy dreaminess ever since. (he also has a new book he did the recipes for! what up, number one on amazon!)
clean your insides and delight your taste buds with this health bomb of a snack food.
3 medium parsnips, washed and chopped
2 garlic cloves
1/4 c olive oil for blending and 2-3 T for roasting
1/4 c tahini
juice of 1 lmon
1 t cumin seeds
1 T sea salt
1/2 t black pepper
water as needed
preheat oven to 375.
peel and chop parsnips. roast them with oil until tender, not crispy.
remove and allow to cool slightly.
add to a food processor/ mighty blender. add peeled garlic and cumin, ground.
pulse and scrape down.
continue to blend, pouring in tahini, olive oil, lemon.
scrape down sides and use water as necessary to get the consistency you like.
eat heartily, dipping with crunchies or with a spoon.