If you haven’t tried Sylvie Shirazi’s gluten-free recipes, you’re really missing out. This one for Parsnip Hummus Dip with Fiery Chili Oil is the ultimate healthy snack (or meal) when you’re in the mood for something with a Mediterranean flair. Made from parsnips (not chickpeas as the word hummus implies), a handful of spices, and few other simple ingredients, this is sure to be a hit with anyone who likes hummus and even those who are trying it for the first time. If you need something to dip into the hummus, Sylvie’s Seeded Crispbread Crackers will work perfectly.

While I love them roasted simply with a smattering of herbs like rosemary or thyme, they also make an excellent creamy base for this “hummus” of sorts.  I hesitate to call it hummus since the word itself means chickpeas and there are none to be found here, but rather mean to imply that it shares the qualities of the tahini based dip.

The creamy nature of cooked parsnips makes them a perfect candidate for pureeing into a velvety dip along with some nutty sesame paste, earthy cumin and a squeeze of lemon juice for acidity.

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About Chris Armstrong

I created the Celiac Handbook website in 2004. It has evolved into a portal for new (and old) ideas related to healthy and sustainable gluten-free living and avoiding the usual pitfalls of the gluten-free junk food market.

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