Name: Parsnip Hummus
Total time: 1 h 15 min
Ingredients: 1 pound parsnips , peeled and cut into 1-inch lengths; 3/4 cup water; 1/4 cup lemon juice (2 lemons); 1/4 cup tahini; 2 tablespoons extra-virgin olive oil , plus extra for drizzling; 1 (15 ounce) can chickpeas , rinsed; 1 small garlic clove , minced; 1 teaspoon salt; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 1/8 teaspoon cayenne pepper

Why This Recipe Works

We found the trick to this rendition was finding the right balance of ingredients and bringing out the best in the parnsips. We started with our recipe for Classic Hummus and added varying amounts of tender parsnip pulp. Tender, thin parsnips (about 1 pound) gave us just the right balance. We found that microwaving the parsnips resulted in flavor that was nearly as intense as when we roasted it, and this method was far faster and easier, which we though was important for such a simple dish. Tasters preferred less tahini here than in the plain hummus, so we reduced it to ¼ cup. To play up the parsnip's flavor, we used complementary warm spices: coriander, cinnamon, and cumin. A dash of cayenne pepper and a single clove of garlic cut the sweetness and accented the spices well.

Instructions

Prick parsnips several times with fork, place in a covered bowl, and microwave until tender, about 10 minutes, flipping halfway through microwaving.

Combine water and lemon juice in small bowl. In separate bowl, whisk tahini and oil together.

Process parsnips, chickpeas, garlic, salt, coriander, cumin, cinnamon, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute. With machine running, add tahini mixture in steady stream and process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl. Cover with plastic wrap and let sit at room temperature until flavors meld, about 30 minutes. Drizzle with olive oil and serve. (Hummus can be refrigerated for up to 5 days; before serving, stir in 1 tablespoon warm water to loosen hummus texture if necessary.)