Parsnip Hummus

Parsnip Hummus


We cannot stop eating this. It’s incredible. A wonderful hummus replacement, especially for anyone who doesn’t eat beans, this has many uses; a dip, salad topping, fish and meat or fish side, something to munch with tortilla chips (brown rice recipe coming soon!) or my favourite way; with a spoon directly out of the bowl. It’s that good.

for Cleanse, Gut and Refresh
makes 1 pint

prep time: 30 minutes
cooking time: 30 minutes

3 medium parsnips, washed and cut into 1 inch pieces
2 garlic cloves
¼ cup olive oil for blending + 2-3 tablespoons for roasting
¼ cup tahini
juice of 1 lemon
1 teaspoon cumin seeds (roughly ground in mortar and pestle or you can use pre-ground powder)
1 tablespoon sea salt
½ teaspoon fresh black pepper
water, as needed

Preheat oven to 375.

Peel and roughly chop the parsnips. Place on a baking sheet and coat in a few tablespoons of olive oil, seasoning with sea salt and black pepper.
Place in the oven, roasting until fork tender. They should still be pretty white, not entirely browned, they’ll blend better that way.



Once tender, remove the parsnips from the oven, and allow them to cool slightly before adding to a food processor, along with the peeled garlic and and cumin powder (or roughly ground cumin seeds).


Pulse to roughly chop the parsnips and garlic, then use a rubber spatula to scrape the sides down.

Continue to process, and add in the tahini, lemon and the 1/4 cup of olive oil (start with a slow drizzle and continue adding only until desired consistency, you may not need the full amount).


Scrape the sides again then use some water, up to ½ cup to achieve desired consistency.


Recipe//Frank Giglio
Photography//Jenny Nelson