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Rutabaga Hummus

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Ingredients

Scale
  • 4 tablespoons olive oil, plus more as needed
  • 4 cups coarsely sliced rutabaga
  • 2 cups coarsely sliced carrots
  • 1/4 cup tahini, stirred
  • 2 tablespoons coarsely chopped garlic
  • 1.5 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white miso (optional)
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 1 teaspoon coarse sea salt (like sel gris)

Instructions

  1. Fill a medium pot with water and salt it generously. Taste the water – it should remind you of an accidental ocean gulp. Add the rutabaga and carrots, and bring to a boil. Boil for about 15 minutes, or until the vegetables are fork-tender.
  2. Use a slotted spoon to transfer the vegetables from the pot to a food processor. (Save the broth for making soup).
  3. Add the tahini, garlic, 2 tablespoons of the lemon juice and white miso to the food processor. Whiz into a puree.
  4. While blending, pour the remaining 2 tablespoons of olive oil in a steady stream to bind the flavors and create a smoother consistency. If the hummus is too thick, add a tablespoon of the vegetable broth at a time.
  5. Garnish with a drizzle of olive oil, and scatter toasted sesame seeds, thyme, red pepper flakes and sea salt over top.
  6. Serve immediately or chill and serve with bread.
  7. Store leftovers in a lidded container for up to 1 week.

Notes

You can replace the rutabaga and carrots with turnips, parsnips or other root vegetables.

Find it online: https://emmafrisch.com/rutabaga-hummus/