Leftover Parsnip Houmous

RECIPE

PARSNIP HOUMOUS

Serves: 6

Prep Time: 10 Minutes

INGREDIENTS

200g tinned chickpeas, drained

200g soft roasted parsnips

1 tbsp tahini

1 small clove crushed garlic

1 tbsp sunflower oil

1/2 tsp cumin

1/4 tsp crushed coriander seeds

1/4 tsp smoked paprika

Pinch cayenne pepper

1/2 tsp salt

1/4 freshly ground black pepper

METHOD

1. Place the drained chickpeas, soft roasted parsnips, tahini, crushed garlic, sunflower oil, cumin, crushed coriander seeds, and smoked paprika in a blender.
2. Pulse until it’s well mixed. To loosen the mixture, add some water until it reaches desired consistency.
3. Season with the salt, pepper and a pinch of cayenne. Store in the refrigerator.

CHEF'S TIP

This recipe is perfect for root vegetables and squashes. Try making it with celeriac, butternut squash or sweet potato.