Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
15 minutes



For the curried parsnip fries:4 large parsnips
2 teaspoons olive oil
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
Cayenne pepper, to taste

For the cilantro hummus dip:

1 (15 ounce) can garbanzo beans, drained and rinsed (juice reserved)
1 small bunch cilantro leaves, about 1 cup
1/4 cup tahini
Juice of 1/2 lemon
1 clove garlic, minced
1/4 teaspoon salt, or more if desired
Cayenne pepper, to taste


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Preheat the oven to 375°F. Peel the parsnips and cut them into French fries. Line a large baking sheet with parchment paper and toss the parsnips with the olive oil, curry powder, garlic powder, salt and cayenne pepper. Bake the fries until they’re tender on the inside and crispy on the outside, 25-30 minutes.

Make the hummus while the fries are baking. Add all of the hummus ingredients to a blender or food processor fitted with an S-blade. Blend and slowly pour in the reserved garbanzo bean juice until the desired consistency is reached. You can use as much or as little as you like.

Recipe Adopted from


May 30, 2017