In a blender add garlic, sesame and cumin seeds,1 fresh tomato, salt, basil leaves, extra virgin olive oil and sundried tomatoes, blend them for a while and then add the chopped vegetables and the rest of the ingredients and blend again until smooth.
Garnish with basil leaves, extra virgin olive oil and sesame seeds.
This hummus last 4 days in the fridge, after 1 or 2 days you can notice in your hummus some water released from the veggies, no problem you can drain it out!!
This raw parsnip hummus has a strong and sweet flavor, you can use it to fill up your vegan or meaty sandwich or as an accompaniment to boiled potatoes or baked or even to flavor rice, or for a sophisticated party 🙂 you have so many options for showing off you raw parsnip hummus!! Enjoy!!