Beet hummus with parsnip fries

Cookbook author Erin Gleeson
The Forest Feast Road Trip

A beach picnic in Santa Barbara inspired this recipe, based on a beet hummus purchased from a local food co-op. “At home, I played around with the recipe and found it delicious with parsnip fries,” cookbook author Erin Gleeson says.

Ingredients

Hummus
1 (15-oz.) can chickpeas, drained
1/2 small raw beet
1/2 cup olive oil
1/4 cup tahini paste
1 clove garlic
Juice from 1/2 lemon
Salt and pepper, to taste

Fries
8 large parsnips
Old Bay Seasoning, to taste

Instructions

For hummus: Blend all ingredients in a food processor or blender until smooth. Add a bit more oil if needed to achieve desired consistency.

For fries: Trim and slice parsnips lengthwise into about 6 strips. Lay out on a baking sheet. Drizzle generously with olive oil and sprinkle with Old Bay Seasoning. Bake at 425 degrees for 20 to 25 minutes (toss once) or until golden and tender.

Serves 4 to 6