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Roasted Parsnip Hummus

Course Appetizer, Snack
Cuisine Dip, vegan, vegetarian
Keyword Parsnip Recipe
Prep Time 15 minutes
Cook Time 40 minutes

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:

  1. Preheat oven to 425.

  2. Spray a large rimmed baking sheet with cooking spray.

  3. 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).

  4. Transfer the veggies to the baking sheet and spread out.

  5. Roast for 40 minutes (take out halfway through and toss around).

Blender Phase:

  1. When the veggies are done roasting, transfer to a blender.

  2. Place all the other blender ingredients in the blender, starting with 1 ½ cups of water.

  3. Blend until smooth and add the rest / more water as needed.

  4. Serve in a bowl, and drizzle with some olive oil, and sprinkle some paprika on top.