I wanted to make hummus similar to the kind that I enjoyed growing up. My mom’s version uses a lot of garlic. I stayed mostly true to her recipe but slightly enhanced it by adding a little kick! I had her test it and she said the flavors were unbelievably close. I often serve hummus with sliced cucumber.


2 cups/400 g parsnips, cooked

½ cup/75 g organic tahini

3 tbsp/45 ml lemon juice

4 cloves garlic

½ tsp sea salt

2 tbsp/30 ml extra-virgin olive oil

1 tsp/20 g crushed red pepper flakes

paprika (garnish)

Bring a large pot of salted water to a boil. Add the parsnips and boil until soft, about 15 minutes. Drain the parsnips and place them into the food processor. Add the tahini, lemon juice, garlic, salt, olive oil and red pepper flakes. Purée until smooth. Taste and adjust salt accordingly. Sprinkle with a pinch of paprika for garnish.