New Hampshire Harvest of the Month
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh

Parsnip Hummus

HOME VERSION

3 medium parsnips, washed and cut into 1 inch pieces
1-2 cloves garlic, peeled and chopped fine
1/4 cup + 2 TBS olive oil
1/4 cup + 2 TBS tahini
1/4 cup fresh lemon juice
1/2 tsp cumin powder
1/2 tsp  sea salt
pepper to taste
water

INSTRUCTIONS


Steam or boil parsnips until soft (about 8-10 minutes) Let cool
Puree cooled parsnips, 3 TBS water, and garlic in food processor until smooth
Add rest of ingredients and process again until creamy and smooth
Add water in small amounts to reach desired consistency
Adjust ingredients to your liking (garlic, lemon, cumin, salt, pepper, and olive oil)
Enjoy























CONNECT

Questions or suggestions? Contact Stacey Purslow via email.
Donate
GET UPDATES
Sign up to receive NH Harvest of the Month updates through the NH Farm to School newsletter! 
Subscribe

CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh