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!Print
- 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.
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