I’ve made such an elaborate variety of hummus recipes over the past couple of months and I have no intention of stopping anytime soon. I’m an absolute hummus monster and it’s just the perfect snack for festive gatherings and parties. So naturally, it’s going to be pretty handy to have a few different hummus recipes up your sleeve for such an occasion.
This might actually be one of my favourites because the addition of the parsnips helps to create the most creamy, delicious texture and they also add a really lovely hint of natural sweetness too. The pairing of the flavours from the parsnip and rosemary compliment each other perfectly and also give it such a Christmassy flavour. I also love the burst of fruitiness from the freeze dried cranberry powder; it’s something quite different, but works really well here.
Ingredients
- 2 medium parsnips
- 1 can chickpeas- drained and rinsed
- Tbsp light tahini
- Juice from half a lemon
- Pinch sea salt
- Pinch black pepper
- 2 cloves garlic- crushed
- 2 tbsp olive oil
- Water as needed
- 200g brussel sprouts- trimmed
- Olive oil for cooking
- Mixed herbs and sea salt to taste
- Tbsp Arctic Berries Cranberry powder
Method
Preheat your oven to 200c and peel & chop the parsnips into chunks.
Drizzle these with a little olive oil, then pop them into the oven for 40 minutes to roast.
In a food processor, combine the chickpeas, tahini, cooked parsnips, garlic, olive oil, seasonings and lemon juice. Blend until smooth and creamy, whilst gradually drizzling in water as needed to create a super smooth, velvety texture.
For the crispy sprouts, preheat the oven to 180c and slice the sprouts into halves. Drizzle these with a little olive oil and season generously with some mixed herbs and sea salt.
Place these into the oven to roast for around 25-30 minutes, or until beautifully crispy around the edges.
To assemble your dish, swirl the hummus onto your plate and top with the roasted sprouts. Sprinkle the cranberry powder over the hummus and serve with some of your favourite crackers or crusty bread. You could also add some fresh pomegranate seeds for an extra burst of sweetness like I’ve done here.
