3 red bell peppers
3/4 cup walnuts toasted
2 garlic cloves
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice (approximately 1./2 lemon)
2 teaspoons olive oil
3/4 teaspoon salt
freshly ground black pepper
Cut the red peppers in half, and remove the stems and seeds. On a baking sheet lined with aluminum foil, place the red pepper halves skin side up, and roast under the broiler until the skins are charred. Watch them carefully. Take the pan out of the oven, and wrap the foil up around the peppers so that no steam can escape, and let them sit for 15 minutes. Patience is key, they really do need the full 15 minutes. Miss FOMO over here learned that one the hard way!
While the peppers are roasting, toast the walnuts until they become fragrant (a minute or so), making sure to toss them regularly. Remove, and to the same pan add a teaspoon of olive oil, and the parsnip, roughly chopped. Sautee just until the parsnip is cooked through and softened.
Once the peppers have sat, simply peel off the charred skin.
Combine the garlic and walnut pieces in a food processor, and process for 30 seconds until the consistency looks like that of bread crumbs. Add in the paprika, cumin, red peppers, and parsnip, and process until smooth.
Finally, add the olive oil, lemon juice, balsamic vinegar, salt & pepper, and pulse until combined!
Cover in a serving bowl, and let sit in the fridge for at least one hour.
I suffer from extreme 'fear of missing out'. All the time. I just like being right in the middle of all of the action and knowing all of the details. Skip to hummus: how many more flavors will they come out with?! I needed to start replicating them immediately.
Hummus is a magical food that I needed to find a replacement for as soon as humanly possible, anyways. It is one of my absolute favorite snacks and a total staple for the fridge. I had been seeing so many different recipes for parsnip hummus, so I set out to try and make my own variation that would be quick to come together and taste like the real thing, or a separate but equally good parsnip, red pepper, and walnut dip.
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