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Parsnip Hummus

Want a quick, healthy and totally satisfying snack? Why not try..“Parsnip Hummus”


3 medium parsnips, washed and cut into 1 inch pieces

1-2 cloves garlic, peeled and chopped fine

¼ cup + 2 Tbs olive oil

¼ cup + 2 Tbs tahini

¼ cup fresh lemon juice

½ tsp cumin powder

½ tsp celtic sea saltpepper to taste

filtered water


1. Steam parsnips until soft (about 8-10 minutes) Let cool

2. Puree cooled parsnips, 3 Tbs water, and garlic in food processor until smooth

3. Add rest of ingredients and process again until creamy and smooth

4. Add water in small amounts to reach desired consistency

5. Adjust ingredients to your liking (garlic, lemon, cumin, salt, pepper, and olive oil)

Serves: about 3 cups – Enjoy!

Store in covered glass container for 4-5 days in fridge

Hummus serves as a great dip with raw veggies. Fill a serving bowl with the hummus and surround the bowl with assorted raw vegetables such as sugar snap peas, sliced cucumber or zucchini, grape or cherry tomatoes, and broccoli or cauliflower florets.

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