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Parsnip And Chestnut Hummus


  • 1 ½ c shelled raw chestnut meats
  • 1 ½ c parsnips, peeled, chopped
  • 1 clove garlic
  • ¼ c fresh lemon juice
  • 4 tbsp Earth Balance Buttersticks
  • ¼ c olive oil
  • 2 tsp cumin
  • 2 tbsp tahini
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped


  1. Place chestnuts and parsnips in medium saucepan and cover with water. Bring to a boil and simmer until very tender, about 20 minutes. Drain, reserving 1 T cooking liquid. Transfer to food processor and puree along with reserved cooking liquid, garlic, lemon juice, butter, olive oil and cumin until smooth and creamy, about 3 minutes. Season with salt and pepper. Transfer to bowl and cool to room temperature. Before serving, drizzle with tahini and garnish with parsley.

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