Parsnip and Date Molasses Hummus
Ingredients
- 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
- salt
- freshly ground black pepper
- 1 tbsp olive oil
Instructions
- 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.