Roasted Garlic Parsnip Hummus
Cozy up to a bowl of Roasted Garlic Parsnip Hummus that's pure sweet and savory perfection. This Mediterranean-inspired delight combines the earthy sweetness of roasted parsnips with the rich, caramelized depth of roasted garlic. Blended to creamy perfection with chickpeas, tahini, and aromatic spices, it's a dip that's as comforting as it is flavorful. Whether served as an appetizer, snack, or part of a cozy gathering, this hummus adds a touch of warmth and sweetness to any occasion.
Ingredients
- 3 - 4 medium parsnips, peeled and chopped into chunks
- 2 - 3 tablespoons olive oil
- 1 15 ounces can chickpeas, drained and rinsed
- 8 - 10 cloves of garlic (to be roasted)
- 2 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (optional)
- salt and pepper to taste
- water, if needed for desired consistency
- 10 -12 pitted olives (such as kalamata or green olives) for garnish (optional)
- fresh parsley, chopped (for garnish) - (optional)
- additional olive oil, for drizzling (optional)
Instructions
Roasting the garlic
- Preheat your oven to 400°F (200°C).
- Slice the top off a head of garlic to expose the cloves, leaving the garlic bulb intact.
- Place the garlic head on a piece of aluminum foil, drizzle it with olive oil, and sprinkle with a pinch of salt.
- Wrap the garlic in the foil and place it in the oven. Roast for about 30-40 minutes or until the cloves are soft and caramelized.
- Allow the roasted garlic to cool, then squeeze the soft cloves out of the skin.
Roasting the parsnips
- While the garlic is roasting start to prepare the parsnips. In a large bowl, toss the chopped parsnips with olive oil, until they are well coated.
- Spread the parsnip chunks in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes or until the parsnips are tender and slightly caramelized. Stir them halfway through for even cooking.
- Once roasted, remove the parsnips from the oven and let them cool slightly.
Prepare the hummus
- In a food processor, combine the roasted parsnips, 10 - 12 cloves of the roasted garlic cloves, chickpeas, lemon juice, tahini, olive oil, ground cumin, paprika, salt, and pepper.
- Process until the mixture is smooth, scraping down the sides of the processor as needed. If the hummus is too thick, you can add water, one tablespoon at a time, until you reach your desired consistency.
- Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Transfer the hummus to a serving dish or a shallow bowl. Garnish the hummus with pitted olives, several roasted garlic cloves chopped, chopped fresh parsley, and a drizzle of olive oil.Serve your Vegan Roasted Parsnip Hummus with pita bread, crackers, fresh vegetables, or as a delicious dip for your favorite snacks.