Almond and Parsnip Hummus
Hummus is usually made with chickpeas, but it’s also good if you use cooked vegetables instead. You can also make numerous variations by changing the nut butter used as well.
- 2 cups roast parsnip, chilled
- 1 clove garlic, grated
- 4 tbsp lemon juice
- Salt to taste
- Black pepper, ground, to taste
- ½ tsp thyme
- ½ cup almond butter, well stirred
- 2 Tbsp olive oil
- Almonds for garnish
Chop parsnip and place in a food processor. Add garlic, lemon juice, salt, pepper and thyme. Purée.
Incorporate almond butter into the squash mixture, then the oil. Add a little water if the hummus is too thick.
Garnish, to taste, with almonds and a splash of olive oil.
A variation of the Squash and Hazelnut Hummus from The Spice Trekkers Cook at Home