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Parsnip Hummus

  • Author: Katja from the Savory Lotus
  • Yield: about 3 cups 1x


  • 3 medium parsnips, washed and cut into 1 inch pieces
  • 12 cloves garlic, peeled and chopped fine
  • 1/4 cup + 2 TBS olive oil
  • 1/4 cup + 2 TBS tahini
  • 1/4 cup fresh lemon juice
  • 1/2 tsp cumin powder
  • 1/2 tsp celtic sea salt (I use this ONE)
  • 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