Parsnip Hummus

Name: Parsnip Hummus
Yield: Makes about 3½ cups
Ingredients: 1 pound, parsnips, peeled and cut into 1-inch lengths; 3/4 cup, water; 1/4 cup, lemon juice (2 lemons); 1/4 cup, tahini; 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 , (15 ounce) can chickpeas, rinsed; 1 , small garlic clove, minced; 1 teaspoon, salt; 1/2 teaspoon, ground coriander; 1/4 teaspoon, ground cumin; 1/8 teaspoon, ground cinnamon; 1/8 teaspoon, cayenne pepper

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVESMakes about 3½ cups

TIME45 minutes, plus 30 minutes resting

WHY THIS RECIPE WORKS

We found the trick to this rendition was finding the right balance of ingredients and bringing out the best in the parnsips. We started with our recipe for Classic Hummus and added varying amounts of tender parsnip pulp. Tender, thin parsni...

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