4 medium to large parsnips, chopped about 1 inch thick
2 TBS Tahini
2 cloves garlic
1/2 tsp cumin
2 TBS parsnip boil water
3 TBS lemon juice
*4 roasted garlic cloves (optional)
1/2 tsp sea or real salt
In a small pot, boil about 2 cups of water. Add the parsnips as well as some salt. Boil until the parsnips are extra soft, 10 to 15 minutes. If some pieces are hard while others are soft, pull out the soft ones, and let the harder ones to cook for another 5 minutes. You want to make sure all pieces are completely cooked so that the hummus will be smooth.
In a food processor, add ingredients and blend until smooth. Optional roasted garlic cloves are to make the hummus be roasted garlic flavored. If you would like roasted bell pepper, you can add in 1/2 roasted pepper, or just leave the hummus as it.
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