Carrot and parsnip houmous

I am loving cooking with parsnip these days. Something I have been making a lot lately is a colourful houmous spread made of carrot and parsnip, aromatic spices and sesame paste, tahini.

Carrotparsniphoumous1_feb 2017JPG

The combination of spices has felt so familiar to my palate. I have been trying hard to put my finger on the culinary recollection it uncoils…

I concluded that it has a velvety sweetness similar to that of an Indian vegetable korma. Mystery solved?

Carrot and parsnip houmous
Serves 4
a root-vegetable houmous with aromatic spices and tahini
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
  1. 2 carrots, peeled and cut in chunks
  2. 2 parsnips, peeled and cut in chunks
  3. 1 small tsp cumin powder
  4. 0.5 small tsp cardamome powder
  5. 0.5 small tsp coriander powder
  6. a small pinch of chili flakes
  7. a small pinch of turmeric
  8. a small pinch of salt
  9. 1 tbs olive oil
  10. 1 tbs tahini (sesame paste)
  11. juice of 1 lemon or lime
  1. peel and cut the vegetables into chunks
  2. peel the garlic cloves and cut in halves
  3. add the spices and the water and mix
  4. bake in the oven at 175 C (350 F) until tender
  5. let the vegetables cool
  6. process the vegetables with any cooking liquid left in a blender with the juice of 1 lime/lemon, a tablespoon each of olive oil and tahini
  7. decorate with fresh coriander, parsley and/or roasted coconut flakes
  1. Refrigerate any left over houmous and eat within 2-3 days. Sprinkle some extra lemon juice and olive oil on it.
The Chick on a Pea

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