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5 from 1 vote

Lemony Roasted Parsnip Hummus (No beans, No tahini)

emony roasted parsnip hummus, made without beans and tahini, is a showstopper! Ground cumin and coriander balance the sweetness of the parsnips.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Dips & Spreads
Cuisine: American
Keyword: healthy hummus, lemons, no beans, no tahini, parsnip hummus, parsnips, smoked paprika, vegetable hummus
Author: Camilla

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

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

Nutrition

Serving: 2tablespoons | Calories: 67kcal | Carbohydrates: 6.4g | Protein: 1.2g | Fat: 4.6g | Saturated Fat: 0.6g | Sodium: 110mg | Fiber: 1.5g | Sugar: 1.9g