Parsnip & Butter Bean Hummus

_INGREDIENTS:

• 250g parsnips
• 1 tsp cumin seeds
• 1 × 400g tin butter beans
• 2 small garlic cloves (or 1 large)
• 1 Tbsp tahini
• 1 Tbsp olive oil
• Juice of ½ lemon
• 3–4 Tbsp reserved liquid from the butter beans
• 2 ice cubesSalt and black pepper

_{INSTRUCTIONS:}

1. Peel the parsnips, chop into chunks, and cook in a saucepan of salted boiling water for 10–12 minutes, or until tender. Drain well and leave to cool for a few minutes.
2. Drain the butter beans, reserving a few tablespoons of the liquid.
3. Toast the cumin seeds in a dry frying pan over a medium heat for 20–30 seconds, until fragrant.
4. Add the cooked parsnips, butter beans, garlic, tahini, toasted cumin seeds, olive oil, lemon juice, salt, pepper, and 3 Tbsp of the reserved bean liquid to a food processor or blender. Blend until smooth, scraping down the sides as needed.
5. Add the ice cubes and blend again until light and creamy. If it's a little thick, add the remaining tablespoon of reserved liquid and blend until you reach your preferred consistency.
6. Spoon into a serving bowl and finish with a drizzle of olive oil and a pinch of toasted cumin seeds or paprika. Serve with cucumber sticks, celery, carrots, toasted bread, crackers, or your favourite dippers.

Storage tip: Keep in an airtight container in the fridge for up to 3 days.