Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Description

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


Ingredients

Scale
  • 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)

Instructions

  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!

Notes

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

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

Nutrition

  • 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

Power Hungry