Smoky Parsnip Hummus

Ingredients

Fresh parsley

1/4 cup, chopped (for garnish)

Water

1/4 cup (or as needed)

Salt

1/2 teaspoon (or to taste)

Cumin

1/2 teaspoon

Smoked paprika

1 teaspoon (plus more for garnish)

Lemon juice

2 tablespoons, freshly squeezed

Tahini

1/3 cup

Chickpeas

1 can (15 oz), drained and rinsed

Garlic

2 cloves, minced

Olive oil

2 tablespoons, divided

Parsnips

2 medium, peeled and chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the chopped parsnips with 1 tablespoon of olive oil and a pinch of salt. Spread them out on a baking sheet in a single layer.
3. Roast the parsnips in the oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. In a food processor, combine the roasted parsnips, minced garlic, drained chickpeas, tahini, lemon juice, smoked paprika, cumin, salt, and the remaining tablespoon of olive oil.
5. Blend until smooth, adding water as needed to achieve your desired consistency. Taste and adjust the seasonings if needed.
6. Transfer the hummus to a serving bowl and garnish with fresh parsley and a sprinkle of smoked paprika.
7. Serve with pita bread, crackers, or an assortment of fresh vegetables.