Parsnip Hummus

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Me and garbanzo bean are not friends.  Every time I eat them, I regret it tremendously a few hours later.  My digestion just cannot handle them.  I do, however, love hummus.  So when I was at a catered event a few weeks ago, I was delighted to see a hummus made from parsnips.  And it tasted GREAT.  And my belly was not complaining.


Here is my version of parsnip hummus:


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The flavor combination in this recipe really works.  The earthy sweetness of the parsnips combines well with the creamy sesame tahini and lemon flavors.  Who would have guessed?


Parsnip Hummus
Serves: about 3 cups
  • 3 medium parsnips, washed and cut into 1 inch pieces
  • 1-2 cloves garlic, peeled and chopped fine
  • ¼ cup + 2 TBS olive oil
  • ¼ cup + 2 TBS tahini
  • ¼ cup fresh lemon juice
  • ½ tsp cumin powder
  • ½ tsp celtic sea salt
  • pepper to taste
  • filtered water
  1. Steam parsnips until soft (about 8-10 minutes) Let cool
  2. Puree cooled parsnips, 3 TBS water, and garlic in food processor until smooth
  3. Add rest of ingredients and process again until creamy and smooth
  4. Add water in small amounts to reach desired consistency
  5. Adjust ingredients to your liking (garlic, lemon, cumin, salt, pepper, and olive oil)
  6. Enjoy
  7. Store in covered glass container for 4-5 days in fridge


This hummus goes great with Grain-free “Everything” or “Just Seeds” Crackers




This recipe shared at the following food link ups. Check them out for more tasty recipes and healthy living tips…

Sunday School Blog Carnival , Nomday Monday , Thank Your Body Thursday , Simple Lives Thursday , Homestead Barnhop , Slightly Indulgent Tuesday ,

Fat Tuesday , Family Table Tuesday , Party Wave Wednesday , Real Food Wednesday Gluten Free Friday , Tasty Traditions , Fresh Bites Fridays , Whole Food Wednesday , Allergy Free Wednesday ,

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  1. says


    I love this blog! I am making the parsnip hummus…for the same reasons as you! I love the vital pesto, I am making it every week and loving it. I am also planning on making your mushroom/asparagus soup this week. Hope you are weill! miss you! xo

    • says

      Tammy, I miss you. And I’m glad you are making my recipes. Sending you big love, my sweet friend. Let me know if you make the turnip hummus. xxoo :)

  2. says

    Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about parsnip and pumpkin? This is the link . I do hope to see you there. Cheers

  3. AniaK says

    This makes an awful lot of hummus! Seeing as how I am not sure my husband would eat it, do you think it can be frozen?

    Thanks in advance!


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