Have you ever tried Parsnip Hummus? This creative variation breathes new life into the traditional hummus recipe, offering a burst of flavours and a touch of innovation to your culinary repertoire.
Imagine the earthy sweetness of roasted parsnips mingling with the creamy richness of chickpeas, all harmonising in a velvety tahini embrace. A hint of garlic, a squeeze of lemon, and a drizzle of date molasses lend their unique personalities to this culinary ensemble. And let’s not forget the toasted and ground cumin seeds, a dash of chilli powder, and the magic touch of water that brings everything together in perfect harmony.
Roasting the parsnips adds depth and sweetness to the dish, elevating it from the ordinary to the extraordinary. This Parsnip Hummus isn’t just an alternative; it’s a revelation, promising a symphony of flavours that will tantalise your taste buds and leave you craving more. So, whether you’re an adventurous foodie looking to expand your horizons or simply seeking a delightful twist on a classic dip, this Parsnip Hummus recipe is sure to become a beloved addition to your culinary repertoire. Join us on a journey of taste and innovation as we explore the world of flavours in each creamy, delectable bite.
Basic Ingredients for Parsnip and Date Molasses Hummus
Parsnips: Roasted parsnips are the star of this hummus, offering a unique sweetness and earthy flavour. Roasting enhances their natural sugars, giving depth to the dish.
Chickpeas: Chickpeas provide creaminess and protein to the hummus. They’re a staple in traditional hummus recipes.
Tahini Sauce: Tahini adds richness and a nutty undertone, creating a smooth texture and a depth of flavour.
Minced Garlic: Garlic infuses the hummus with its aromatic, savoury essence, adding complexity to the taste.
Lemon Juice: Lemon juice brightens the dish, balancing the sweetness of parsnips and enhancing overall flavour.
Date Molasses: Date molasses imparts a subtle sweetness and depth of flavour, harmonising with the roasted parsnips.
Toasted and Ground Cumin Seed: Toasted cumin seeds bring warmth and earthiness to the hummus, complementing the parsnip’s flavour.
Chili Powder: Chili powder adds a touch of heat and a layer of complexity, but adjust to your preferred spice level.
Water: Water is used to adjust the hummus’s consistency. Add more for a creamier texture or less for a thicker dip.
Salt and Pepper: Seasonings like salt and freshly ground black pepper enhance all the flavours and create a balanced taste.
Olive Oil: A drizzle of olive oil not only adds flavour but also contributes to the hummus’s creamy texture
Sweet Potatoes: Substitute parsnips with roasted sweet potatoes for a sweeter and slightly different flavour profile.
White Beans: Instead of chickpeas, you can use white beans like cannellini or navy beans.
Almond Butter: If you don’t have tahini, almond butter can be used as a substitute.
Honey: Replace date molasses with honey if you don’t have it on hand.
Ground Cumin: Ground cumin can be used instead of toasting and grinding whole cumin seeds.
Cayenne Pepper: Use cayenne pepper instead of chilli powder for a spicier kick.
Preparation Tips for Parsnip and Date Molasses Hummus
- Make sure to roast the parsnips until they are tender and caramelised for the best flavour.
- Toast cumin seeds briefly in a dry pan to release their aroma before grinding.
- Adjust the consistency with water to achieve your preferred thickness.
Serving Tips for Parsnip and Date Molasses Hummus
- Drizzle olive oil and sprinkle a pinch of chilli powder or paprika on top for a beautiful presentation.
- Serve with pita bread, crackers, or fresh vegetable sticks for dipping.
- Garnish with fresh herbs like parsley or cilantro for added freshness.
- Store Parsnip Hummus in an airtight container in the refrigerator for up to 4-5 days.
- If the hummus thickens after refrigeration, simply add a little water and stir to reach the desired consistency.
Parsnip and Date Molasses Hummus
- 4 parsnips, peeled and cut into large chunks
- 2 cups cooked chickpeas or 1 can of chickpeas, peeled
- 3 tbsp tahini sauce
- ½ tsp minced garlic
- ½ lemon, juiced
- 1 tbsp date molasses
- 1 tsp cumin seeds, toasted and ground
- ½ tsp chilli powder
- ¼ cup water
- freshly ground black pepper
- 1 tbsp olive oil
- Preheat oven at 200°C. Wrap the parsnips tightly in foil and roast for about 1 hour. Remove from oven once tender, leave to cool and peel before use.
- In a food processor, combine the roasted parsnips, chickpeas, tahini sauce, garlic, lemon juice, date molasses, ground cumin seeds, chilli powder, water and olive oil.Blend the ingredients until it reaches a smooth creamy consistency. Add more water if needed. Adjust seasoning and the lemon juice, salt and pepper. Serve with a drizzle of olive oil.