Roast Parsnip Hummus with Achill Island Smoked Sea Salt

We had some left over roast parsnips so decided to whizz them up into tasty smokey hummus! 

Ingredients 

• 2-3 parsnips 
• 1 can of chickpeas (drained)
• 2 tbsps of tahini
• Juice of 1 lemon
• 1 clove of garlic
• 2 tbsps olive or rapeseed oil 
• Achill Island Smoked Sea Salt 

Method

1. Peel and chop the parsnips and toss in some rapeseed oil and smoked sea salt and place in the oven at 180C for 20-25 minutes until they are nicely roasted. 
2. When the parsnips are ready place them in the food processor along with the remaining ingredients and a good pinch of smoked sea salt.
3. Blitz until smooth, serving with a pinch of smoked sea salt on top.