Parsnip And Edamame Hummus

• Kosher salt and freshly ground pepper
• 1 pounds parsnips, trimmed, peeled and cut into equal-size chunks
• 12 oz pack Frozen and Shelled Edamame, thawed
• 1 quart homemade, or low-sodium chicken stock or broth, purchased
• 1/2 cup organic tahini, such as Once Again or Sadaf 100% pure sesame
• 1/2 cup extra-virgin olive oil, infused with 2 large garlic cloves, peeled and smashed, plus more for drizzling
• 1/2 teaspoon dry cumin seeds
• 1 large garlic clove, chopped
• 1 small lemon, juiced
• Smoked Paprika, for decorative sprinkle, optional

1. In a small saute pan, heat oil on medium-low, add cumin seeds, smashed garlic and saute, turning and stirring, until soft and light golden brown for about 5 to 7 minutes. Strain into a measuring cup.
2. Bring a pot with chicken stock or broth to a boil. Season with some salt; add the parsnips and edamame. Boil until the vegetables are as soft as butter, 25 to 30 minutes. It's really important to cook parsnips and edamame until they're lusciously soft, or else your hummus will not be as smooth as it should.
3. Drain, saving about 1 cup of the hot cooking liquid. Place parsnips and edamame into a food processor along with the tahini, cumin and garlic infused olive oil, sauteed and row, chopped garlic, lemon juice and 1/4 cup of hot cooking liquid.
4. Puree until very smooth. Taste for seasoning and depending on how salty your tahini is, adjust the salt and pepper.
5. Serve at room temperature. I like to pile the hummus into a serving, rather shallow bowl, forming a small pool in the middle. Pour a little olive oil into the pool and sprinkle with a little smoked paprika.
6. Serve alongside a platter of vegetables or baked pita chips. (I like Baked Multigrain Pita Chips with Sesame seeds). It is also very tasty on a lightly toasted bread topped with olives and tomato slices.rnNote: Make sure you read the ingredients on the Tahini jar you're buying. It should only list the seeds and nothing else!

salt, parsnips, pack, homemade, tahini, extravirgin olive oil, cumin seeds, garlic, lemon, paprika

Taken from food52.com/recipes/14624-parsnip-and-edamame-hummus (may not work)