Caramelized Parsnip Spread

4 tbsp olive oil

3 parsnips, peeled and chopped into ½-inch pieces (about 3 cups)

4 garlic cloves

3 tbsp tahini

Juice of 2 lemon wedges

½ tsp salt

Black pepper

Combine 1 tbsp of the olive oil with the parsnips, 3 garlic cloves, and  ¾ cup water in a large skillet. Bring the mixture to a boil and cook, uncovered, until the water has evaporated, about 5 to 10 minutes.

Once the water has evaporated, the parsnips will begin to sauté, since the oil will not have evaporated. Reduce the heat to low and let the  parsnips caramelize until golden brown, stirring only when necessary to keep them from burning. If you want a sweeter hummus, let the parsnips brown quite a bit. Either way, the parsnips should be tender.

Transfer the mixture to a food processor or blender. Add the remaining garlic clove as well as 3 tablespoons water and the tahini. Blend until smooth. With the machine running, add the remaining 3 tablespoons olive oil. Season with lemon juice, salt, and freshly cracked black pepper.

Makes about 1 cup

From: Wild Flavors, Didi Emmons