Creamy Parsnip Hummus with Parsley

• 1 pound parsnips (about 6 medium or 4 larger) peeled and cut into 1-inch chunks
• 1 tablespoon chopped garlic (about 3 large cloves)
• 1/4 cup freshly squeezed lemon juice
• 4 tablespoons butter, cut into small pieces
• 1/4 cup extra virgin olive oil
• 2 teaspoons ground cumin
• Salt and pepper to taste
• 1/2 recipe tahini sauce
• 2 tablespoons chopped fresh parsley

1. In a medium saucepan, cover the parsnips with water and bring them to a boil over high heat.
2. Reduce the heat to medium and simmer the parsnips for about 20 minutes, until they are very tender when squeezed with a pair of tongs or pierced with a fork.
3. Drain the parsnips in a colander, reserving 1 tablespoon of the cooking liquid or water.
4. Transfer the parsnips to the work bowl of a food processor fitted with a metal blade.
5. Puree the parsnips with the reserved cooking liquid, garlic, lemon juice, butter, oliveoil, and cumin until smooth and creamy, for about 3 minutes, stopping to scrape the sides of the bowl a couple of times.
6. Season the puree with salt and pepper.
7. Spoon the puree into a serving bowl and cool it to room temperature, for about an hour.
8. Use the back of a large serving spoon to create a well in the center of the puree, big enough to hold about 1/2 cup.
9. Spoon the tahini sauce into the center of the well.
10. Garnish with parsley and serve.

parsnips, garlic, freshly squeezed lemon juice, butter, extra virgin olive oil, ground cumin, salt, tahini sauce, parsley

Taken from www.cookstr.com/recipes/creamy-parsnip-hummus-with-parsley (may not work)