In This Article
Notes
Recipe and Photo by Emma Frisch
- Prep Time: 5 minutes
- Cook time: 20 minutes
- Yield: 4
Ingredients
- Olive oil – 2 tablespoons
- Rutabaga – 4 cups coarsely chopped
- Carrots – 2 cups coarsely chopped
- Tahini – 1/4 cup tahini
- Garlic – 2 tablespoons coarsely chopped
- Lemon juice – 1.5 tablespoons freshly squeezed
- White miso – Optional: 1 tablespoon
- Olive oil – 2 tablespoons
- Garnish:
- Sesame seeds – 1 teaspoon, toasted
- Thyme – 1 teaspoon dried thyme
- Red pepper flakes – 1 teaspoon
- Sea salt – 1 teaspoon coarse (I love sel gris!)
Preparation
- 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.
- Use a slotted spoon to transfer the vegetables from the pot to a food processor. (Save the broth for making soup).
- Add the tahini, garlic, lemon juice and miso to the food processor. Whip into a puree.
- While blending, pour the 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.
- Garnish with a swirl of olive oil and sesame seeds, thyme, red pepper flakes and sea salt.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Guide – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
What did you think of this recipe? Have any tips or tricks to share?
