This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
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 the parsnip-chickpea flour pizza crust from 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 for Roasted 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
- Easy to make
- No tahini
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (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
- Preheat oven to 400°F (200C).
- Peel the parsnips. Cut into small pieces (about 3/4-inch).
- On a large, rimmed baking sheet, toss the parsnips with 1 tablespoon olive oil and 1/2 teaspoon salt.
- Roast in the preheated oven for 12 to 16 minutes until very easily pierced with tines of a fork. Let cool completely.
- 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.
- 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!).
Related Posts:
- Oil-Free Roasted Carrot Hummus {bean-free, tahini-free}
- Creamy Broccoli Hummus {vegan, oil-free option}
- Artichoke Heart Hummus (no beans, no tahini)
- Healthy Brownie Batter Hummus {vegan, oil-free}
- Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
- Vegan White Bean Pesto {High Protein, Nut-Free}
Lemony Roasted Parsnip Hummus (No beans, No tahini)
Ingredients
- 1 pound parsnips
- 3 tablespoons olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 1/4 cup smooth natural almond butter
- 2 teaspoons finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 2 small cloves garlic, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Instructions
- Preheat oven to 400°F (200C).
- Peel the parsnips. Cut into small pieces (about 3/4-inch)
- On a large, rimmed baking sheet, toss the parsnips with 1 tablespoon olive oil and 1/2 teaspoon salt.
- Roast in the preheated oven for 12 to 16 minutes until very easily pierced with tines of a fork. Let cool completely.
- 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.
- Adjust salt to taste. Eat!
Notes
Nutrition
A very nice taste, I think the title ‘hummus’doesn’t do it justice – even though I made it with tahini, it was very different than a conventional hummus. It was very thick, though. I added in total almost half a cup of water to get it into something like a ‘dip’ consistency, and even then, it is thick. But it is very tasty, and I would make it again.
Excellent, Jo! I am so glad that you like it.