Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Creamy Parsnip Hummus

Our friend Jeff thinks this recipe is worth its weight in gold. Be prepared to send guests home with a little extra helping or to devour it all on your own. Adding butter creates a creamier kind of whip, and leaving some of it out is…well…healthier. Both are delicious. The recipe is adapted from one of our favorite chefs, Ana Sortun, of Cambridge’s Oleana Restaurant and Sofra Bakery. The recipe is adapted from her cook book Spice: Flavors of the Eastern Mediterranean.   –jaime

Ingredients

1 pound parsnips (about 6 medium or 4 large), peeled and cut into 1-inch chunks

1 tablespoon chopped garlic (about 3 large cloves)

¼ cup freshly squeezed lemon juice

¼ cup extra virgin olive oil

2 teaspoons ground cumin

¼ teaspoon salt

Generous pinch pepper

2 tablespoons chopped fresh parsley

Optional: 4 tablespoons butter, cut into small pieces

Optional: 1/3 cup tahini

Directions

1. In a medium saucepan, bring water to a boil.  Add parsnips, reduce heat to medium and simmer for about 20 minutes, until they are very tender when pierced with a fork. Drain the parsnips in a colander, reserving 1 tablespoon of the cooking liquid or water.

2. Put parsnips in the work bowl of a food processor with a metal blade. Purée the parsnips with the reserved cooking liquid, garlic, lemon juice, olive oil, cumin, salt, and pepper, as well as the butter and tahini if you choose to add them.  Puree until smooth and creamy, for about 3 minutes, stopping to scrape the sides of the bowl a couple of times.

3. Taste the purée and adjust the seasoning. This is the most important part!  Don’t be afraid to adjust the flavors with more lemon, cumin, salt, pepper, etc.

4.  Spoon the purée into a serving bowl and garnish it with a little bit of cumin and parsley.

Pairing suggestions

1.  Pumpernickel pretzels, melba toasts, pita chips

2.  Sandwich with tomato, arugula, cucumber and a flavorful bread

3.  Side to kebab and salad

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9 comments on “Mezze: Creamy Parsnip Hummus

  1. Mooma
    September 17, 2012

    Wow! That was scrumptious and easy. Thanks.

  2. JEFF!
    October 18, 2012

    My name is Jeff, and I approve of this recipe!

  3. Diana
    November 22, 2012

    I made this for my family and it turned out delicious! Yum!

  4. Pingback: Mezze: Pita-crusted Cauliflower with Muhammara | Mezze & Dolce

  5. Pingback: M & D Cookbook Suggestions for Mom – Mother’s Day is Just Around the Corner! | Mezze & Dolce

  6. Pingback: Cumin | Our Five Favorite Recipes | Mezze & Dolce

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Information

This entry was posted on October 21, 2012 by in Appetizers/Dips and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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