This tasty air fried parsnip houmous has a subtle parsnip flavour and it's a great way to use up leftover parsnips. Perfect as a dip, with salads or on toast.
If you like to make your own houmous then adding roasted leftover vegetables is a brilliant way to subtly alter the flavour and to avoid food waste. Parsnips don't give this homous a super strong flavour, more a of a subtle flavour twist. But, it is delicious and it makes the houmous go further too.
In the past I've added carrots, peas, beetroot and butternut squash and they are all delicious.
Ingredient notes for air fried parsnip houmous
To make this houmous you'll need the following ingredients:
- Parsnips - I used leftover air fried parsnips but you could use roasted parsnips or even leftover steamed parsnips. If you don't have leftovers, then feel free to go ahead and prep some for this too.
- Chickpeas - I use tinned chickpeas but if you use dried chickpeas then of course you can cook and use them instead.
- Tahini - Tahini is a sesame seed spread and helps to give houmous its distinctive taste.
- Garlic - I use fresh garlic but if you dont' have any then feel free to use a garlic paste or even garlic powder as substitute.
- Extra virgin olive oil - Use the best quality olive oil you can afford as it really is a key ingredient in houmous.
- Lemon juice - I use a fresh lemon and squeeze out the juice. You can use lemon juice instead but I think the freshness of fresh lemon is defnitely best for houmous.
- Ground coriander - This adds a subtle flavour.
- Seasoning - Add a little salt to bring out the flavours.
How to make air fried parsnip houmous
This houmous is really easy to make. Just put everything in a food processor and blend. If the mixture seems a little stiff, add 1-2 tablespoon ice cold water.
When everything is blended, taste and adjust the seasonings. You may need to add extra lemon juice, olive oil, seasoning, tahini or salt.
Can you adapt the recipe?
Yes of course. It's a very flexible recipe and there are lots of ways to adapt it. Firstly, you can change the parsnip to another vegetable. You can miss out the coriander or add different spices. Cumin also goes really well in houmous.
If you don't have tahini or you don't like it, you can replace it with a nut butter such as peanut, cashew or almond.
What can you serve with parsnip houmous?
There are so many ways to eat this houmous. Here are few ideas:
- Serve with vegetable sticks and bread as a dip.
- Serve it with a salad.
- Put it in a sandwich. My personal favourite is with feta cheese and grated carrot!
- Serve it with chicken, couscous and salad
Storing the leftovers
If you have any leftovers it keeps well for a few days in the fridge in and airtight container. It will be good for at least 3 days.
Recipe
Air Fried Parsnip Houmous Recipe
Equipment
Ingredients
- 240 g chickpeas from a 400g can
- 85 g parsnips roasted or air fried
- 60 g tahini
- 1 teaspoon garlic crushed
- 30 ml extra virgin olive oil
- 1 lemon juiced
- 1.5 teaspoon ground coriander
- ½ teaspoon salt
Instructions
- Put everything in a food processor or blender and blitz till smooth. If the mixture is too still you can add a couple of tablespoons of cold water.
- When blended, taste and add extra seasoning if necessary.
Notes
Nutrition
More dip recipes
If you like this parsnip houmous then why not try one of these recipes:
- Ajvar (red pepper and aubergine dip)
- Roasted carrot dip
- Muhammara (Walnut and red pepper dip)
- Creamy feta dip with mint and sumac
Keep in touch
Do let me know if you make this recipe or any of my other recipes. I love to get feedback from readers.
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Corina Blum
We love the subtle parsnip flavour in this recipe! It's a great way to use up leftovers too so I often make it the day after having a roast dinner.