Really, Heather?! Another hummus recipe? I know I know, I’m so basic! I know that you’re probably thinking the internet has an ungodly amount of hummus recipes, but this specific hummus is very unique. Let me tell you why!
I’m very fortunate that my family loves hummus. However, I’m always trying to think of different ways to sneak in veggies that they wouldn’t voluntarily eat. And just so we’re clear, my “family” only consists of my husband and my 15 year-old son. That’s it! Which is obvious that picky eaters can range anywhere from 2 years-old into adulthood! At times, my family can be open-minded, adventurous eaters, but there are certain vegetables they just won’t touch! And turnips are one of those vegetables!
The turnip is one of the most underrated root vegetables. It’s so taboo that it often gets ignored at the grocery store. I feel that most people don’t eat turnips because they just don’t know what to do with them, and that makes me sad! Because my quest in life is for people to fall in love with healthy wholesome foods, I intend to consistently introduce vegetables in the most non-invasive way. I created this Roasted Garlic turnip hummus specifically for this purpose!
It is important to roast the turnips and the garlic prior to making the hummus. Reason being is that the natural sugars of the vegetables rise to the surface as they roast, thus creating a whole new flavor profile. The turnips also give the hummus a lumpier texture which makes it heartier and abundant. If you like spicy foods, I highly recommend roasting a whole jalapeno while you roast the garlic and turnips. The heat index is located inside the jalapeno seeds, so if you don’t want the hummus too spicy, only add half the amount of seeds!
Here is my Roasted Garlic Turnip Hummus! It is unique, healthy, purposeful, and ready to enjoyed in you home! I hope you love it!
ROASTED TURNIP & GARLIC HUMMUS
TIME: 30 MIN
YIELDS: 20 SERVINGS
CAL 68 | CARBS 5 | FAT 5 | PROTEIN 2
1 large turnip (or 2 cups), peeled and diced
4 garlic cloves, quartered
1 teaspoon to 2 teaspoons of Himalayan Salt, divided
3/4 teaspoon of black pepper, divided
3-4 tablespoon of extra virgin olive oil, divided
1 (15 ounce) can of garbanzo beans, drained
1/4 cup of tahini (sesame paste)
1 teaspoon cumin
Zest and juice of one small lemon
1 jalapeno (optional)
1 tablespoon of chopped parsley (optional for garnish)
1. Preheat the oven to 400 degrees. Place a piece of parchment paper on a baking sheet or spray the sheet with cooking spray. Set aside.
2. Prepare the turnip as listed above. Peel it a chop into small pieces. Place it in a large bowl.
3. Quarter the garlic and place it in the bowl with the turnips. Drizzle a tablespoon of olive oil into the bowl along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. If you plan on using the jalapeno, chop it in half and add it to the bowl. If you don’t want the hummus too spicy, only add half the amount of seeds. Mix until well-combined. Place all of the contents of the bowl onto the baking sheet. Bake in the oven for 20 minutes.
Allow the turnips to cool off for a few minutes prior to finishing the recipe in the food processor.
5. Place the roasted turnips, roasted garlic, roasted jalapeno, garbanzo beans, tahini, 3 tablespoons of olive oil, and cumin into a food processor. Using a microplane, zest the lemon directly into the food processor. Chop the lemon in half and then juice lemon directly into the food processor. Blend on high until everything is well-combined. Add any additional salt for taste. Add any additional olive oil to give it a smoother texture.
Store the hummus in the refrigerator prior to serving! Serve it with your favorite vegetables, gluten-free crackers, pita bread, or toast! Enjoy!