Parsnip Hummus with Thyme & Toasted Walnuts


  1. 2 pounds parsnips, trimmed, peeled and cut into equal-size chunks
  2. ½ cup organic tahini
  3. ½ cup extra virgin olive oil, plus more for drizzling
  4. 1-2 cloves garlic
  5. Juice from one lemon
  6. 1 cup walnuts, toasted
  7. 2 tablespoons freshly torn thyme leaves, add to taste
  8. Salt and pepper

  1. Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, at least 12 to 15 minutes.
  2. Drain the parsnips, reserving about 1 1/3 cups of the cooking water.
  3. Place cooked parsnips into a food processor along with the tahini, olive oil, garlic, half of the lemon juice and 1/3 cup of the cooking water. Season generously with salt and pepper and puree until smooth. Taste for seasoning and texture and add a bit more cooking water or lemon juice, as well as salt and pepper accordingly.
  4. Garnish with a drizzle of olive oil and a scattering of toasted walnuts and thyme leaves. Serve warm or at room temperature with pita chips or sweet potato chips alongside. Yields: 6 to 8 servings.