Vegan MoFo Day 16: Roasted Parsnip Hummus
I’m a little Thanksgivinged out. But maybe that’s just because I’ve worked close to 40 hours in the past 4 days in order to get everything prepped for Thanksgiving week at work. Then I premade almost an entire Thanksgiving dinner for 8 to take to Pittsburgh with me. I’m just done with the holiday. And feeling done with food.
But hummus always makes everything better–especially when it smacks of lovely sweet, roasted, delicious parsnips. Easy to make, easy on the taste buds, this hummus would make the perfect pre-Thanksgiving snack. Or snack for any occasion, like road trips! Hopefully I’ll get some sleep in the next few days and feel a little more rejuvenated and up for posting. Until then, parsnips!
Posts of MoFos Past:
Roasted Parsnip Hummus
1/2 c dried chickpeas
3-4 medium parsnips
1/4 c tahini
2 tsp lemon juice
1 tsp salt
2 tbsp olive oil
12 hours prior to making hummus, soak chickpeas in water.
After soaking beans, transfer beans to a pot and bring to a boil in fresh water. Lower boil to a simmer, cook for 1 hour, until soft.
Meanwhile, peel and chop parsnips into equal pieces. Coat in olive oil and bake for 30-35 minutes at 400 degrees Fahrenheit until soft. Remove from oven and set aside.
In a food processor, combine all ingredients and process until smooth. Add water until desired texture is achieved.