In my organic delivery box from Misfits Market, I received a lot of parsnips! Typically, when I make parsnips, I roast them along with other veggies. Parsnips are also delicious in soup recipes and as a substitute for mashed potatoes. But I wanted to experience parsnips in a different way this time, so I thought that incorporating the roasted parsnips within a hummus dip would make for an amazing Parsnip Recipe! Roasting parsnips brings out the sweetness in them, which brings a touch of sweetness to the Parsnip Recipe. Pair this Parsnip Recipe with pretzels or tortilla chips as a healthy way to fulfill your sweet and salty craving!
Roasted Parsnip Hummus
Ingredients
Roasting Phase Ingredients:
- 5-6 cups parsnips peeled and cut into 1-inch pieces (4 large parsnips)
- 1 large red onion cut into chunks (peeled, cut in half, and then cut each half into about 4-6 pieces)
- 8 cloves of garlic
- 2 T extra virgin olive oil
- 1/2 teas salt
- 1/2 teas black pepper
- Cooking spray
Blender Phase Ingredients:
- 1 ½- 2 ½ cups water
- 1 15.5 oz can of chickpeas drained
- 1/2 teas salt
- 1/2 teas black pepper
- 1 teas cumin
- 1/2 teas hot smoked paprika
- 1/2 teas sweet paprika
- Juice of 2 large lemons or 4 small lemons
- 1/2 teas crushed red peppers
- 2 teas fresh thyme
- 3 T extra virgin olive oil
Instructions
Roasting Phase:
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Preheat oven to 425.
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Spray a large rimmed baking sheet with cooking spray.
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In a large mixing bowl, mix parsnips, onions andgarlic with about 2 T olive oil, ½ teas salt, ½ teas pepper (you can add moreolive oil if needed).
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Transfer the veggies to the baking sheet and spread out.
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Roast for 40 minutes (take out halfway through and toss around).
Blender Phase:
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When the veggies are done roasting, transfer to a blender.
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Place all the other blender ingredients in the blender, starting with 1 ½ cups of water.
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Blend until smooth and add the rest / more water as needed.
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Serve in a bowl, and drizzle with some olive oil, and sprinkle some paprika on top.
Pairings:
As mentioned above, this Parsnip Recipe pairs well with salty dippers such as pretzels or tortilla chips. This also pairs nicely with pita chips, crusty bread, and veggies such as cut up bell peppers, carrots, celery, green beans, etc. Green beans are my favorite (as shown in the picture)!
Food Prep:
This Roasted Parsnip Hummus recipe is a perfect make ahead recipe. It is fun and delicious! You can make this during a Sunday food prep session and snack on this all week long. This is also great to make ahead for a party!
Other Recipes:
If you are craving hummus again and want to try some more hummus recipes, check out my other hummus recipes: Black Bean Hummus, Italian White Bean Hummus; Caramelized Onion Hummus.
Also, be sure to check out some of my healthy dip recipes: Roasted Summer Squash Pepper Dip, Roasted Eggplant and Red Pepper Spread, Roasted Summer Squash Pepper Dip, Lemony Whipped Feta Dip with Patty’s Zesty Garlic Peppers.
Misfits Market:
I got the parsnips and veggie ingredients from Misfits Market. If you want to receive amazing organic produce at your door from Misfits Market too, you can use my discount code: COOKWME-MB4HQY
