Parsnip & Butter Bean Hummus

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SERVES:

4-6 PEOPLE

Prep Time:

10 MINUTES

Cook Time:

12 MINUTES

Parsnip hummus sounds like a plot twist, but once you've tried it, regular hummus feels a bit one-note. This parsnip and butter bean hummus swaps the usual chickpeas for sweet, earthy parsnips and silky butter beans, with toasted cumin seeds and tahini doing the heavy lifting on flavour. The trick? Two ice cubes blended in at the end — it gives the dip that proper light, whipped texture you'd pay café prices for. A low-effort, crowd-pleasing snack that works just as well as a side spread as it does a full-on dipping situation.

_INGREDIENTS:

250g parsnips
1 tsp cumin seeds
1 × 400g tin butter beans
2 small garlic cloves (or 1 large)
1 Tbsp tahini
1 Tbsp olive oil
Juice of ½ lemon
3–4 Tbsp reserved liquid from the butter beans
2 ice cubesSalt and black pepper

_TO SERVE:

Cucumber sticks
CeleryCarrots
Toasted breadCrackers

_{INSTRUCTIONS:}

Peel the parsnips, chop into chunks, and cook in a saucepan of salted boiling water for 10–12 minutes, or until tender. Drain well and leave to cool for a few minutes.
Drain the butter beans, reserving a few tablespoons of the liquid.
Toast the cumin seeds in a dry frying pan over a medium heat for 20–30 seconds, until fragrant.
Add the cooked parsnips, butter beans, garlic, tahini, toasted cumin seeds, olive oil, lemon juice, salt, pepper, and 3 Tbsp of the reserved bean liquid to a food processor or blender. Blend until smooth, scraping down the sides as needed.
Add the ice cubes and blend again until light and creamy. If it's a little thick, add the remaining tablespoon of reserved liquid and blend until you reach your preferred consistency.
Spoon into a serving bowl and finish with a drizzle of olive oil and a pinch of toasted cumin seeds or paprika. Serve with cucumber sticks, celery, carrots, toasted bread, crackers, or your favourite dippers.

Storage tip: Keep in an airtight container in the fridge for up to 3 days.

wonkybox

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