Parsnip + Carrot Hummus with Feta, Mint and Harissa

Last week in class, Dave the Butcher from Marina Meats came to class to teach us all about butchering (and we broke down a whole lamb!). While we were working with Dave, Chef Mark (our chef instructor) made us lunch for the day which included this parsnip + carrot hummus side dish.

The entire class couldn’t get over how amazing the dish was – it was creamy and rich with exciting bites of feta + fresh green onion. The ultra-creamy and luscious parsnip hummus was swirled in the bowl with the sweet, ever-so-slightly textured carrot hummus – they are the perfect pair!

We immediately started rattling off questions to Chef about how he made the dish. He answered by giving us a brief overview of the ingredients but no exact recipe or ratios. I loved the dish so much that I decided to recreate it at home and I’m really happy with the result! I love this dish because it can be served as a side with steak, lamb or chicken OR as a appetizer with some warm pita. I can’t wait for you to try it at home – let me know what you think!

Serves 6

INGREDIENTS

• 1 lb Parsnips

• 1 lb Carrots

• 3/4 cup Tahini

• 1/2 cup lemon juice

• 1/2 cup olive oil

• Water

• Salt

• Harissa powder

• 1/2 cup crumbled feta

• 1/4 cup torn mint leaves

• EVOO

METHOD

1. Preheat the oven to 350° F.

2. Peel the parsnips and cut them into a 1/2 inch dice, making sure the pieces are as even in size as possible (this will ensure they cook evenly). Toss with a big pinch of salt and enough olive oil to lightly coat (about 2-3 Tbsp). Transfer to a sheet tray. Repeat the same process for the carrots but make sure to put the carrots on a separate sheet tray.

3. Put the sheet trays of the parsnips and carrots into the preheated oven. Cook the parsnips for about 45 minutes and the carrots for about 30 minutes, tossing each pan of veggies with tongs every 15 minutes. You’re looking for the veggies to be very soft and tender but not browned.

4. Set the cooked veggies aside and allow to cool completely.

5. Make the parsnip hummus first:

   • Add the cooled parsnip pieces to a food processor along with 1/4 cup lemon juice, 1/4 cup tahini, 1/4 cup olive oil and a big pinch of salt.

   • Turn on the food processor and allow it to run while gradually drizzling in water to help thin out the mixture. You’ll end up using about 1 cup of water total but you may need to add a little more or less depending on how thick your mixture is. The water will help create a smooth consistency and will also lighten up the hummus, preventing it from getting gummy and too thick.

   • Once the mixture is very smooth and has reached the consistency of a thick puree/hummus, turn off the food processor and taste, adding more salt as needed. Set aside.

6. Make the carrot hummus:

   • Add the cooled carrot pieces to a food processor along with 1/4 cup lemon juice, 1/2 cup tahini, 1/4 cup olive oil and a big pinch of salt.

   • Turn on the food processor and allow to run while gradually drizzling in water to help thin out the mixture. Since the carrots are less starchy, they’ll take less water than the parsnips – you’ll end up adding about 1/2-3/4 cup of water to reach the desired consistency.

   • Once your mixture is smooth and has reached the consistency of a thick puree/hummus, turn off the food processor and taste, adding more salt as needed. Note that the carrot puree won’t get 100% smooth like the parsnip puree – there will be tiny specs of carrot in there – that’s ok!

7. To serve, alternate big spoonfuls of the parsnip puree and the carrot puree into your serving bowl. Using the back of a big spoon, swirl the purees together, while still leaving distinct areas of carrot and parsnip hummus.

8. Sprinkle a big pinch of harissa over the top, and add the crumbled feta and mint leaves. Finish with a big drizzle of EVOO.