Skip to content
Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Roasted Turnip Hummus

Roasted Turnip Hummus

For the roasted turnips:
2 to 3 cups turnips about 5 small turnips, diced
1 tbsp olive oil
Sea salt and ground black pepper to taste

For the hummus:
1 15.5 oz can chickpeas rinsed and drained
1/4 cup tahini
1/4 cup olive oil more as needed
2 cloves garlic minced or crushed
1/2 lemon juiced, more to taste
1/2 tsp sea salt
1/2 tsp cumin


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Toss diced turnips in olive oil, salt and pepper, and spread in an even layer on the sheet. Bake for 20-30 minutes or until tender and slightly golden brown.

In a high-powered blender or food processor, combine roasted turnips with the chickpeas, tahini, olive oil, garlic, lemon juice, sea salt, and cumin. Blend until smooth, adding more olive oil or water as needed to promote blending.

You may also add some more lemon juice if desired.

Serve with fresh vegetables, apples, or pita chips. Enjoy!

itsavegworldafterall.com
Previous article Roasted Beet & Fennel With Orange Vinaigrette