Holiday Life: Parsnip Hummus!

I know you're busy with shopping, parties, decorating, cookie making, sangria making...but this is not the time to 86 those good eating habits.  We need to look good for NYE! This nourishing hummus can be whipped up in minutes and can be used as a dip, dressing, spread, enjoyed on the go, grazing while doing your holiday cards, and even holiday entertaining! 

One of my fave dips/sauces I make is parsnip hummus!  I love it with almost everything! It's full of healthy fats, protein, and fiber so all I need to do is add some veggies to it to make a complete snack or sometimes meal!   

To make this you simply sub chickpeas for parsnips. It makes a sweeter hummus than one that uses chickpeas and a thicker one. 

Why do this? Well chickpeas can be hard for people to digest which takes up energy and could leave us feeling bloated, and we have holiday parties to sashay to! You can help digestibility by soaking chickpeas overnight then cooking, but who's got time for that right now?! 

Plus parsnips are in season and you should definitely try them out if you never have. The look like white carrots and are full of fiber! 

The secret to a good hummus is lemon! Lots of lemon! So pick up a few lemons because they each have a different amount of juicy and squeeze on in until you get a taste you like. Whatever lemons you have left use in your sangria!

Parsnip Hummus (makes apx 3 cups)

Ingredients:

Tahini, 1/2 cup (store bought or you can make your own if you have a nice food processor :))

Parsnips, large ones or 1 bag (they are usually sold in bags)

Cumin, 1.5 tsp

Garlic, 1/2 tsp 

Lemon Juice, from 1.5 big lemons or 2 small ones 

Sea Salt, to taste

Instructions:

1. Peel and roughly chop parsnips in about 1.5-2 inch sections. Boil in a pot of water until fork tender. Takes roughly 20 minutes. 

2. While parsnips are cooking, put the rest of the ingredients in your food processor. You could also cut up veggies at this time. 

3. When parsnips are done, drain water. Add to food processor (you should have apx 3 cups worth) and blend till smooth. Add more seasonings and lemon to taste. 

To top on a holiday table I added sun dried tomatoes I soaked in some extra virgin olive oil. 

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 I love to see your food designs! If you give this a go please tag #sexystartsinthekitchen or comment below.

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