Chestnut Hummus

Ingredients

1 ½ cup chestnut meats

1 ½ cup parsnips, peeled, cut 1

1 clove garlic

¼ cup fresh lemon juice

4 tbsp. butter

¼ cup olive oil

2 tsp. cumin

2 tbsp. tahini

Salt and pepper to taste

2 Tbsp. fresh parsley, chopped

1. Place the chestnuts and parsnips in a medium saucepan and cover with water. Bring to a boil and simmer until they are very tender, about 20 minutes. Drain in a colander, reserving 1 tablespoon of the cooking liquid.

2. Transfer the chestnuts to the bowl of a food processor. Puree along with the reserved cooking liquid, garlic, lemon, butter, olive oil, and cumin until smooth and creamy, about 3 minutes.

3. Season with salt and pepper. Transfer to a bowl and cool it to room temperature.

4. Just before serving, drizzle the tahini over the top and garnish with chopped parsley.

Recipe from Executive Chef Eric Cartwright, University of Missouri