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Roasted Turnip Hummus Recipe

Published Date
Author Aimee

by Aimee

There are some constants in life, and hummus is one of them. It’s a dip that’s not going anywhere soon, thankfully, and is still as popular as ever.

Variations on the classic chickpea appetizer abound, although for years I have enjoyed the original version with tahini, lemon, garlic and salt. Why mess with a good thing? Well, sometimes it pays to experiment, as is the case with today’s Roasted Turnip Hummus.

Whipped up in a food processor and served with raw turnip ‘chips’, it’s absolutely what you want to be snacking on this February.

Roasted Turnip Hummus Recipe | Simple Bites #vegan #dip #snack #healthy

The marriage of chickpeas and roasted vegetables for hummus is a delicious food trend that just makes so much sense. Roasted beet hummus has been around for a while, dazzling with its vibrant color. The Kitchn made a beautiful Moroccan-Spiced Roasted Carrot Hummus and served it up on crackers. Then there is the roasted cauliflower hummus from The Simple Kitchen that looks just incredible.

My pick, however? A fluffy, creamy roasted turnip hummus. It subtly flavored and lightly colored. The sweetness of the turnip plays well with the heat of the raw garlic and the tang of the lemon. In short, you have to try it before you can pass judgement.

My Clara packed away a whole bowl of it with carrot and celery sticks  — and when she ran out of vegetables, I caught her using her fingers as a handy transportation for more roasted turnip hummus.

Roasted Turnip Hummus Recipe

I’ve stuck with my beloved tahini for this version, but I roasted some of the garlic just for fun. Feel free to customize to suit your tastes – just don’t leave out the turnip. It’s one of the most underestimated root vegetables and this is its chance to shine.

Roasted Turnip Hummus Recipe
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Recipe type: Snack
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 2 cups
Fluffy, creamy, healthy and tasty - this new take on a classic will have you snacking round the clock.
Ingredients
  • 3 medium turnips, peeled
  • 4 garlic cloves, peeled
  • 1 - 540 mL can chickpeas, drained and rinsed
  • 4 ice cubes
  • juice of 1/2 lemon
  • 2 Tablespoons tahini
  • 3/4 teaspoons salt
  • 2 tablespoon extra virgin olive oil
Instructions
  1. Preheat oven to 400F. Place a large rectangle of foil on a baking tray.
  2. Cut turnips into approximately 1-inch pieces and place on the tray. Drizzle with about a teaspoon of olive oil. Add 3 cloves of garlic. Wrap up the turnip and the garlic in foil and seal the parcel as best as you can. Roast vegetables for about 45 minutes, or until soft.
  3. In a food processor fitted with a blade attachment, blend chickpeas, hot roasted turnip and garlic together until smooth. You will need to stop the processor to scrape down the sides a couple of times.
  4. With the processor running, drop in the ice cubes and process until quite creamy. This help to have a fluffy, light hummus. Add the remaining ingredients: 1 raw garlic clove, lemon juice, tahini, salt and 1 Tablespoon olive oil. Puree until very smooth.
  5. Taste and correct seasoning if necessary. Transfer to a bowl or plate, drizzle with the remaining olive oil. Serve at room temperature with raw turnip chips.
Notes
Always serve hummus at room temperature to best enjoy the flavours.

This hummus is best on the day it is made, but can be stored in the refrigerator for up to two days.
3.2.2925

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Roasted Turnip Hummus Recipe

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