Curried Parsnip Fries with Cilantro Hummus Dip

I’m pretty sure I could eat fries at every single meal. They’re crispy and salty and I’ve managed to convince myself that they go with everything. But, in order to feel good about eating them on a regular basis, I started making my own and baking them rather than frying them. They’re still just as crispy and delicious, just minus all the fat.


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


  1. 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.
  2. 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.