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Author Notes: My granddaughter adores any kind of Hummus and I try to come up with recipes, which include not only different beans but also vegetables. I make traditional Garbanzo Beans with roasted bell peppers; Cannellini Beans with young Artichoke Hearts and many other combinations. In the recipe I share today, Celery Root or Rutabaga can be substitute for Parsnips, and also Green peas for Edamame. I also like to infuse oil with different dried and fresh herbs or seeds, and to add flavor, cook in stock or broth.
One photo I took at my daughters, where the hummus was a part of appetizer course of our Rosh Hashanah Diner, the second photo I took today of the some, which I left home.
- • 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
- In a small sauté pan, heat oil on medium-low, add cumin seeds, smashed garlic and sauté, turning and stirring, until soft and light golden brown for about 5 to 7 minutes. Strain into a measuring cup.
- 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.
- 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, sautéed and row, chopped garlic, lemon juice and 1/4 cup of hot cooking liquid.
- Puree until very smooth. Taste for seasoning and depending on how salty your tahini is, adjust the salt and pepper.
- 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.
- 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. Note: Make sure you read the ingredients on the Tahini jar you're buying. It should only list the seeds and nothing else!
- This recipe was entered in the contest for Your Best Root Vegetable Side
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