Looking for a different way to use the parsnips from your Bockety Box? This creamy parsnip hummus is a simple and delicious snack, appetiser, or lunch box filler. Blended with white beans, tahini, garlic, and toasted cumin seeds, it’s smooth, full of flavour, and perfect served with cucumber sticks, crackers, or warm toasted bread. A great way to make the most of seasonal Irish parsnips.
Prep time: 10 minutes
Cook time: 12 minutes
Ingredients
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250g parsnips
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1 tsp cumin seeds
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1 x 400g tin white beans
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2 small garlic cloves (or 1 large)
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1 tbsp tahini
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1 tbsp olive oil
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Juice of ½ lemon
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3–4 tbsp liquid from the white beans
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2 ice cubes
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Salt and pepper
To serve:
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Cucumber sticks
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Toasted bread
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Crackers
Method
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Peel and wash the parsnips, then place them into a pot of salted water. Boil for 10–12 minutes until soft but not falling apart. Drain and allow to cool slightly.
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Drain the white beans, reserving the liquid.
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In a dry pan, toast the cumin seeds for 20–30 seconds until fragrant.
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Add the cooked parsnips, white beans, garlic, tahini, toasted cumin seeds, olive oil, lemon juice, salt, pepper, and 3 tablespoons of the reserved bean liquid to a blender or food processor. Blend until smooth, scraping down the sides as needed.
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Add the ice cubes and blend again until extra creamy. If needed, add more bean liquid to loosen the hummus. Taste and season with more salt and pepper if needed.
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Spoon into a bowl and finish with a drizzle of olive oil and a sprinkle of paprika. Serve with cucumber sticks, toasted bread, crackers, or whatever you have on hand.
Tip: Store in the fridge in an air tight container for up to three days.