Name: Parsnip Skordalia Dip
Yield: 4 servings
Ingredients: 3 medium parsnips (about 1 lb.), trimmed, scrubbed; 3 Tbsp. blanched hazelnuts; 1 cup dill fronds; 1/2 cup grapeseed or avocado oil; 2 serrano chiles, finely chopped; 1 garlic clove, crushed; 3/4 cup crumbled feta; 1/3 cup fresh lemon juice; 1/4 cup extra-virgin olive oil

A hummuslike dip in an artisan ceramic bowl garnished with dill crushed hazelnuts and olive oil.

Photo by Alex Lau

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles. It'll make you forget about hummus.

Recipe notes

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