Lemony Parsnip Hummus
Ingredients
3 parsnips, peeled and cut into small pieces
3 tablespoons olive oil, divided
3/4 teaspoon fine sea salt, divided
1/4 cup smooth natural almond butter
2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice
2 small cloves of garlic, roughly chopped
1-1/2 teaspoons smoked paprika
Method
Toss the parsnips with 1 tablespoon of olive oil and 1/2 teaspoon of salt.
Line a roasting tray with baking paper and place the tossed parsnip in the tray and roast in the preheated oven for about 15 minutes until very easily pierced with a fork. Leave to cool completely.
Once cooled, place the roasted parsnips, nut butter, lemon zest, lemon juice, garlic, smoked paprika, remaining olive oil and remaining salt in a food processor. Process until smooth. Adjust salt to taste. Top with a few chickpeas and drizzle of olive oil for presentation and eat!
SERVES 2
