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Lemony Roasted Parsnip Hummus (no beans, no tahini)


Lemony roasted parsnip hummus, made without beans and tahini, is a showstopper! Smoky paprika balances the sweetness of the parsnips.

lemony roasted parsnip hummus in a chia bowl atop a grey napkin

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.

raw parsnips on a piece of parchment paper.

Peel and cube the parsnips, toss with olive oil and salt, and then roast for a short spell. This caramelizes the parsnip’s natural sugars, which results in an especially rich and nuanced hummus.

roasted parsnips to be used to make lemony parsnip hummus

Let the parsnips cool, and then give them a whiz in the food processor with a double dose of lemon (zest and juice), smoked paprika, and almond butter. You can use tahini (sesame seed paste), too, but almond butter heightens the South of Spain combination of flavors.

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

Related Posts:

  1. Oil-Free Roasted Carrot Hummus {bean-free, tahini-free}
  2. Creamy Broccoli Hummus {vegan, oil-free option}
  3. Artichoke Heart Hummus (no beans, no tahini)
  4. Healthy Brownie Batter Hummus {vegan, oil-free}
  5. Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
  6. Vegan White Bean Pesto {High Protein, Nut-Free}
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Lemony Roasted Parsnip Hummus (no beans, no tahini)

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 16 mins
  • Total Time: 31 mins
  • Yield: about 2 cups 1x
  • Diet: Vegan


Lemony roasted parsnip hummus (no beans, no tahini) is a showstopper! Smoky paprika balances the sweetness of the parsnips.


  • 1 pound parsnips, peeled and cut into small pieces (about 3/4-inch)
  • 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
  • 11/2 teaspoons pimenton (smoked paprika)


  1. Preheat oven to 400°F.
  2. 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.
  3. Place the cooled parsnips, almond butter, lemon zest, lemon juice, garlic, smoked paprika, remaining olive oil and remaining salt in a food processor. Process until smooth. Adjust salt to taste. Eat!


Storage: Store in an airtight container in the refrigerator for up to 1 week.

  • Category: Snack, Appetizer, Dip, Spread
  • Method: Food processor
  • Cuisine: American


  • Serving Size: 2 tablespoons
  • Calories: 67
  • Sugar: 1.9 g
  • Sodium: 110 mg
  • Fat: 4.6 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 6.4 g
  • Fiber: 1.5 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg

Keywords: no beans, no tahini, vegetable hummus, parsnips, parsnip hummus, smoked paprika, lemons, healthy hummus


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