Parsnip Hummus

• 3 medium parsnips, washed and cut into 1 inch pieces
• 2 garlic cloves
• 1/4 cup olive oil, plus 2-3 tablespoons for roasting
• 1/4 cup tahini
• juice of 1 lemon
• 1 teaspoon cumin powder (or roughly grind cumin seeds into a fresh powder, your choice)
• 1 tablespoon sea salt
• 1/2 teaspoon freshly ground black pepper
• water, as needed

1. Preheat oven to 375.
2. Peel and roughly chop the parsnips. Place on a baking sheet, coat in 2-3 tablespoons of olive oil, and season with sea salt and black pepper. Place in the oven, roasting until fork tender. They should be slightly golden brown, cooked through but not too dark, for optimal blending.
3. Once tender, remove the parsnips from the oven, and allow them to cool slightly. Add the raw garlic cloves to the food processor and pulse to break up. Then add the roasted parsnips, pulsing to roughly chop them. Use a rubber spatula to scrape the sides down.
4. Continue to process, and add in the tahini, lemon and 1/4 cup olive oil. Scrape the sides again then use some water, using however much you need to achieve desired consistency.

garlic, ubc, ubc, lemon, cumin powder, salt, freshly ground black pepper, water

Taken from www.epicurious.com/recipes/member/views/parsnip-hummus-52842821 (may not work)