Lemony Roasted Parsnip Hummus (no beans, no tahini)

Lemony roasted parsnip hummus, made without beans and tahini, is a showstopper! Ground cumin and coriander balance the sweetness of the parsnips.

I went a wee bit overboard with my purchase of parsnips the other day, so following my testing of theparsnip-chickpea flour pizza crustfrom the other day, I set to work crafting a few more options with my plethora of remainders.

First up, this spread/dip/hummus. Following my recent recipe forRoasted Beet Hummus, several of you wrote to ask if I could do something similar with a more neutral vegetable (or, as one dear reader wrote, “ANYTHING other than beets!!!). I get it, not everyone loves beets (including everyone in my house except me; I am including the cat).

I am pleased to announce that this is a vegetable hummus that will be (happily) devoured by one and all. It all starts with parsnips, the pale cousin to carrots.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Bean-free (no garbanzo beans / chickpeas, or other varietues of beans)
• Paleo friendly
• Straightforward to make
• No tahini

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• parsnips
• olive oil (or oil of choice, such as avocado oil or safflower oil)
• smooth natural almond butter
• lemons (use both the grated lemon zest and lemon juice)
• garlic
• ground cumin
• ground coriander

Step by Step Instructions

1. Preheat oven to 400°F (200C).
2. Peel the parsnips. Cut into small pieces (about 3/4-inch).
3. On a large, rimmed baking sheet, toss the parsnips with 1 tablespoon olive oil and 1/2 teaspoon salt.
4. Roast in the preheated oven for 12 to 16 minutes until very easily pierced with tines of a fork. Let cool completely.
5. Place the cooled parsnips, almond butter, lemon zest, lemon juice, garlic, cumin, coriander, remaining olive oil and remaining salt in a food processor. Process until smooth.
6. Adjust salt to taste. Eat!

Roasting caramelizes the parsnip’s natural sugars, which results in an especially flavorful and nuanced hummus.

FAQ

• How should I store the lemony roasted parsnip hummus?Store in an airtight container in the refrigerator for up to 1 week.
• What can I use in place of the almond butter?You can use tahini (sesame seed paste), sunflower seed butter or cashew butter in place of the almond butter.
• What can I use in place of parsnips?An equal amount of carrots or sweet potatoes can be used in place of the parsnips.

This is a velvety spread (or dip) that you can savor all week long (all while gloating about eating your vegetables!).

• Oil-Free Roasted Carrot Hummus {bean-free, tahini-free}
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• Artichoke Heart Hummus (no beans, no tahini)
• Nourishing Brownie Batter Hummus {vegan, oil-free}
• Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
• Vegan White Bean Pesto {High Protein, Nut-Free}