March 13, 2013

Hummus Coated Carrot and Parsnip Fries



Today's post is a quick one with a simple idea for eating your veggies in a fun way!  If you love sweet potato fries, and if you also love roasted root veggies, then I think you'll be a fan of this recipe!

I've tried making Angela's popular nut butter coated parsnip fries in the past, but something went wrong and they just didn't turn out as good as I was expecting.  I wanted to give parsnip fries another chance though, and now that I've discovered hummus-coated fries, I've found a new way to make tasty and easy parsnip fries in the oven.

I got the idea for these fries after seeing this recipe for tahini carrot fries on Glow Kitchen. I figured if you can use tahini to cover carrot fries, why not use hummus? And since I couldn't decide between making carrot or parsnip fries, I decided to make both!



All you need to do to make these fries is take your favourite flavour of hummus, mix it with a bit of olive oil, and toss strips of carrots and parsnips in the mixture until they are well coated.  Then bake in the oven for about half an hour, and you end up with tender, browned veggies that you can either eat on their own or dipped in ketchup.

I loved how roasting the veggies brought out their natural sweetness, and the hummus added a hint of spicy, nutty flavour. The hummus also dried out a bit in the oven and started to turn into flakes - almost like flavoured seasoning!

This is a simple side dish that will hopefully give some of you a new idea the next time you find yourself wondering what to do with those carrots or parsnips in your vegetable drawer!



Hummus Coated Carrot and Parsnip Fries
Adapted from Glow Kitchen and Oh She Glows

1 medium-large carrot
1 medium-large parsnip
1/2 tbsp olive oil
2 tbsp hummus (I used a chipotle flavoured hummus)
salt and pepper to taste

Preheat oven to 450°F and line a baking sheet with aluminum foil.

Peel the carrot and parsnip and cut into thin french fry shapes with a knife.  Place in a bowl or other dish so you can toss them in the coating. 

Stir together the olive oil and hummus and add a dash of salt and pepper. Pour over the vegetables and use a spatula or spoon to toss the carrot and parsnip in the hummus mixture, until the fries are evenly coated.  

Transfer fries to the prepared baking sheet and bake in the preheated oven for 25-30 minutes, flipping once halfway through, until the fries are softened and browned on the outside.

Serve warm, with ketchup (if desired). 

Makes 1 serving (the amount shown in the photos).

10 comments:

  1. i never tried parsnips until this past fall. and i HATED them. to me, they taste like soap. this is probably the only possible way i would like them. hummus makes everything taste better! such a great idea, lady ;)

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    1. Oh, I'm surprised you hated parsnips so much! I love the taste, I think they're similar to carrots and I like their sweetness. And yes, I love discovering new ways to cook with hummus!

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  2. Great idea! I haven't tried the nut butter fries but I think I will bypass them and make these instead! Between you and Susan, I will likely also try my hand at hummus-roasted cauliflower, too. :)

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    1. Ooh I saw that hummus cauliflower too and wanted to make it. I guess hummus works with lots of different roasted veggies!

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  3. What a neat idea! :) I've never thought of roasted veggies tossed in hummus. Love this! Cannot wait to try it out.

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    1. Thanks Courtney! I want to try it out with different types of hummus now, like a roasted red pepper hummus or a garlic flavoured one!

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  4. I'm making carrot chips tomorrow and I was going to have them with hummus--I never thought of baking hummus ON carrots though. What a cool idea!

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    1. Mmm carrot chips sound good. It's true - carrots and hummus go together so well fresh, and now I know that the combination works well as a cooked version too!

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  5. Carrots and parsnips actually are the two vegetables I always end up with leftovers of in the vegetable drawer that go bad .. remind me to do this with them next time!

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  6. This is brilliant! I have never seen this done before, and I just so happen to have a large parsnip and a bunch of carrots- I need to make these this weekend!

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