Spicy Parsnip Hummus

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Spicy Parsnip Hummus + The Paleo Foodie Cookbook Giveaway! www.myheartbeets.com

This recipe for spicy parsnip hummus is from The Paleo Foodie which comes out tomorrow! The author, Arsy, has asked me to share it with you in hopes that you’ll get her book – which I know you’ll love!

This parsnip hummus dip is creamy, spicy, nutty – and made with a small handful of ingredients. I served this hummus with some crunchy Persian cucumbers and my husband and I loved it! Like all of the recipes in Arsy’s book, this hummus is perfect for entertaining.

This book is filled with delicious recipes that you can make ahead of time so that you’re not cooking right up until the minute that your guests arrive. The dishes are simple to prepare and taste gourmet.

Here’s a sneak peak at what else you’ll find in The Paleo Foodie Cookbook:

  • Delicious appetizers like: Salmon Ceviche with Mango & Cucumber and Spicy Sausage & Walnut-stuffed Mushrooms
  • Sweet sides: Honey-and-Citrus Glazed Parsnips and Carmelized Fennel
  • Main dish recipes including: Pan-fried Filet with Shallot Sauce and Fruit-stuffed Chicken
  • Slow-cooker meals for everyday and entertaining: Chocolate Chicken Mole and Horseradish & Parsnip Pot Roast

You can order your copy of The Paleo Foodie Cookbook today!

Spicy Parsnip Hummus

Spicy Parsnip Hummus + The Paleo Foodie Cookbook Giveaway! www.myheartbeets.com

Spicy Parsnip Hummus

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Ingredients
 

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Add the parsnips and boil until soft, about 15 minutes.
  • Drain the parsnips and place them into the food processor.
  • Add the tahini, lemon juice, garlic, salt, olive oil and red pepper flakes.
  • Puree until smooth.
  • Taste and adjust salt accordingly.
  • Sprinkle with paprika for garnish.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Karen Marino says

    I haven’t tried parsnips but this is the second recipe I’ve seen with them that looks interesting. Vegetables were not a big part of meals growing up and I feel at a little disadvantage with figuring them out. Thansk for all your ideas!

  2. Christina says

    I’ve been wanting a paleo substitute for the white bean dip I make each spring–this is perfect! Try adding finely chopped garlic scapes!

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Trackbacks

  1. […] came up with this recipe after trying my friend Arsy’s parsnip hummus. I wanted to see what other veggies I could use to make a tasty hummus-like spread and I can’t […]

  2. […] seed butter) is pretty popular these days but it seems like tahini is usually just reserved for hummus. I’ve decided I’m going to make an effort to use tahini more – it’s a great […]

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