Roasted Parsnip and Horseradish Hummus
Makes 4 cups
2 pounds parsnips
2 T. ghee, melted
1/4 c. EVOO or ghee
1/2 - 1 c. water
1/2 c. tahini
1/4 c. Meyer lemon juice
1 T. Dr. Cowan's Horseradish powder
2 large cloves garlic, chopped or sliced
1.5 t. himalayan pink salt
Preheat oven to 400.
Peel parsnips and toss with 2 T. of melted ghee. Roast until lightly browned and cooked through, about 30 minutes.
Meanwhile, in a mortar and pestle crush the garlic and salt to a puree.
When parsnips are done, let them cool slightly and then add them to the bowl of a food processor. Add the remaining ingredients and process until smooth, scraping sides often, and adding water as needed. Adjust seasoning.
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