recipes

Parsnip Fries w/ Tomato Soup Hummus

Parsnip Fries w/ Tomato Soup Hummus | Well and Full | #vegetarian #recipe

Hi everyone! How’s it going? I’m back here with a new recipe and a life update – it sounds like my dad is going to be getting some part-time help in his office, which will free me up to start making recipes again! I’m so excited to get back on the recipe-making train bringing delicious vegetarian eats to you all :)

But first, let’s just address the elephant in the room… I’m sure many of you clicked on this recipe thinking, “What the heck is a tomato soup hummus?” Why, I’m so glad you asked! It’s actually a red lentil hummus that tastes EXACTLY like tomato basil soup. Like, actually exactly. And since it’s made with canned fire-roasted tomatoes, you don’t have to worry about buying tomatoes that aren’t in season.

This recipe was inspired by one of my favorite bloggers, Jessie of Faring Well. Her parsnip fries + harissa tomato soup recipe is one of the first recipes I saw once I began digging into the vegan blogosphere almost three years ago. When I saw her post back then, I knew I wanted to do something similar, but with my own spin on it. So yes, this recipe is years in the making! I don’t know where the idea for a tomato soup hummus came from, but let me tell you something – you will LOVE it. And yes, I know that’s an awfully big unequivocal statement to make, but if you love tomato soup you will flip over this hummus. Plus, it’s so easy – you just simmer the lentils with the tomatoes, water, and spices, then blend it all up. AND it’s packed with plant-based, lentil protein!! Win-win-win!

Parsnip Fries w/ Tomato Soup Hummus | Well and Full | #vegetarian #recipe

Parsnip Fries w/ Tomato Soup Hummus | Well and Full | #vegetarian #recipe

5 from 1 vote
Print

Parsnip Fries w/ Tomato Soup Hummus

These addicting herb-garlic parsnip fries are paired with a mouthwatering tomato soup hummus that has all of the flavor and none of the mess! Vegetarian, with a vegan option!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

Parsnip Fries

  • 5-6 Medium Parsnips
  • Drizzle Olive Oil
  • 1/4 Tsp Salt
  • Fresh Cracked Black Pepper
  • 1 Clove Garlic finely minced
  • 1 Tsp Dried Parsley
  • 2 Tbs Grated Vegetarian Parmesan see below for substitutions

Tomato Soup Hummus

  • 1/3 Cup Red Lentils
  • 1 Cup Canned Fire-Roasted Tomatoes
  • 1/2 Cup Water
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tsp Dried Parsley
  • 1 1/2 Tsp Dried Basil
  • Pinch Chili Flakes optional
  • Pinch of Salt

Instructions

Parsnip Fries

  1. Preheat the oven to 425 degrees F.

  2. Prep your parsnips - peel them, cut off the ends, and slice them into fries of roughly the same shape (see photos for reference).

  3. In a bowl or bag, drizzle the parsnips with just enough olive oil to evenly coat them (don't overdo it). Add in the spices, minced garlic, and Parmesan, and toss to coat.

  4. On a baking sheet lined with parchment paper, bake fries in the oven for 30-35 minutes, turning halfway, and checking often at the end to ensure proper doneness. 

Tomato Soup Hummus

  1. While the fries are baking, make the tomato soup hummus.

  2. In a pot on the stove, add in red lentils, water, olive oil, tomatoes, spices, and a small pinch of salt.

  3. Bring lentil mixture to a boil, then reduce heat and simmer for about 15 minutes, or until lentils are tender but not mushy.

  4. Once the mixture has cooled somewhat, add everything into a blender or food processor and blend on high until a hummus-like texture is formed. Taste, and adjust seasonings if necessary.

  5. When done, spoon tomato soup hummus into a bowl and garnish with a little fresh olive oil and black pepper. (And fresh parsley if you're feeling fancy!)

Putting It All Together

  1. Serve fries and tomato soup hummus warm. Enjoy!

Recipe Notes

This recipe is easily made vegan - just sub 1 Tbs nutritional yeast for the Parmesan, or omit altogether. 

Parsnip Fries w/ Tomato Soup Hummus | Well and Full | #vegetarian #recipe

P.S.

If you make this recipe, be sure to tag me @wellandfull on Instagram so I can see!

14 Comments

  • Reply
    Meredith Youngson
    December 6, 2017 at 3:00 pm

    Tomato soup hummus sounds absolutely brilliant – anything with fire roasted tomatoes! Love this combo, Sarah!

    • Reply
      Sarah
      December 6, 2017 at 8:27 pm

      Thanks so much Meredith!! :)

  • Reply
    Jessie Snyder
    December 6, 2017 at 5:03 pm

    Oh my goodness, flashbacks looking at that old post sarah :) so neat that the idea stuck with you. And I LOVE your take on it here with this delicious sounding hummus – so creative friend! XO

    • Reply
      Sarah
      December 6, 2017 at 8:29 pm

      Jessie, you don’t even know, your recipe was iconic to me!! I’m still proud to be your fan :)

  • Reply
    Shannon
    December 7, 2017 at 10:54 am

    This looks soooo yummy! I was immediately intrigued by the title – wonderfully creative! Parsnip fries have been on repeat in my kitchen this fall/winter, so I’m excited to have such a nourishing dish to pair them with. Definitely plan to check out Jessie’s post too. (Her blog is beautiful.) Thanks for the lovely inspiration!

    • Reply
      Sarah
      December 7, 2017 at 11:26 am

      Thank you so much for your kind words, Shannon! I’m such a fan of russet / white potatoes that I have a hard time switching up my rotation, but these parsnip fries sure give them a run for their money! And I totally agree with you on Jessie’s blog – her recipes were integral in my plant-based journey! :)

  • Reply
    Abby @ Heart of a Baker
    December 7, 2017 at 2:12 pm

    Ohh tomato soup, hummus, and fries?! You are combining all my favorite things! xo

    • Reply
      Sarah
      December 8, 2017 at 12:34 pm

      Thanks Abby :)

  • Reply
    Ruby
    December 8, 2017 at 6:29 am

    This is absolutely genius. I LOVE this idea for tomato soup hummus! I am definitely going to try this out for a holiday appetizer this year. Gorgeous photos, as well! xx

    • Reply
      Sarah
      December 8, 2017 at 12:35 pm

      Thanks so much Ruby!! I hope you like the recipe! :)

  • Reply
    Maya | Spice & Sprout
    December 13, 2017 at 12:43 am

    This is such a great idea. I love how playful and delicious it is! Glad to hear you’re going to be making lots of recipes :) The very best news. xx

    • Reply
      Sarah
      December 13, 2017 at 10:08 am

      Thank you so much, sweet friend :) :)

  • Reply
    Neta
    December 13, 2017 at 8:47 am

    This looks delicious!! Can’t wait to try it at home :)

    • Reply
      Sarah
      December 13, 2017 at 10:09 am

      Thanks Neta! :) I Hope you like the recipe!

    Leave a Reply