Spicy parsnip hummus is the legume-free dip that fooled a lifelong hummus devotee — sweet boiled parsnips blended with tahini, plenty of garlic, lemon, and a lively kick of crushed red pepper. Parsnips bring the natural sweetness and body that chickpeas usually provide, and the texture comes out silky and scoopable. Serve it with sliced cucumber and watch it disappear.
SERVES 8
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.
INGREDIENTS
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)
COOKING INSTRUCTIONS
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.
Pro Tips
- Boil the parsnips until they're genuinely soft — a parsnip that's even slightly firm will make the dip grainy no matter how long you blend.
- Four cloves of garlic is the backbone of this dip; if your garlic is old and harsh, blanch the cloves for one minute before blending to smooth the bite.
- Blend the hot, drained parsnips with the tahini first, then adjust the red pepper — the heat blooms as it sits and can creep up on you.
- A pinch of paprika on top isn't just decoration; its smokiness plays against the parsnip's sweetness beautifully.
Frequently Asked Questions
Why use parsnips instead of chickpeas?
Parsnips are paleo-friendly and give the same creamy body and gentle sweetness as chickpeas, without the legumes. The flavor lands remarkably close to classic hummus.
How long does this hummus keep?
Up to five days refrigerated in an airtight container. It thickens as it chills, so stir in a teaspoon of water or olive oil to loosen it before serving.
How spicy is it?
A teaspoon of crushed red pepper gives it a warm, noticeable kick that builds slowly. Halve the flakes for a mild dip, or use two serranos' worth of heat if you like it fiery.
Can I roast the parsnips instead of boiling them?
Yes, and the dip will taste deeper and slightly sweeter — just don't let them brown too hard, or the color of the hummus turns grayish.
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