Parsnip Hummus | America's Test Kitchen

Ingredients

• 1 pound parsnips , peeled and cut into 1-inch lengths
• 3/4 cup water
• 1/4 cup lemon juice (2 lemons)
• 1/4 cup tahini
• 2 tablespoons extra-virgin olive oil , plus extra for drizzling
• 1 (15 ounce) can chickpeas , rinsed
• 1 small garlic clove , minced
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper