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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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