I love making homemade hummus, but I don’t always love the process of soaking and simmering the chickpeas for hours in advance. Plus beans just don’t seem to agree with everyone (if you know what I mean).
So I decided to concoct a bean-free hummus with seasonal roasted vegetables. I chose parsnips and cauliflower to keep the creamy white of traditional hummus, and to lend an earthy, crave-worthy sweetness to this seasonal spread.
This recipe is a 2-for-1. The first step yields an alluring tray of roasted veggies that you’ll want to snack on right out of the oven. That’s fine! Go ahead and relish—just make sure to set aside two and a half cups of them for the hummus. Otherwise the whole batch might get demolished by hungry peeps.
Roasted Parsnip and Cauliflower Hummus
Yield: 2 cups hummus plus extra roasted vegetables
- 1 head cauliflower, cut into bite-size florets
- 1 lb parsnips (about 5 medium-size roots), peeled and cut into 1-inch pieces
- 1 clove garlic, keep whole and in the skin
- 1 T olive oil
- 1 tsp cumin
- 1 tsp dried thyme
- 1/2 tsp fine sea salt
- 1/4 tsp ground pepper
- 1 tsp white miso
- 2 T olive oil
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (1 lemon)
- 3 T water
- 1 tsp cumin
- Food processor
Preheat the oven to 450 F. Place the cauliflower, parsnips and garlic clove on a parchment-lined baking sheet. Drizzle with the olive oil and then toss well with the cumin, thyme, salt and pepper. Roast in the oven for 20 – 30 minutes, tossing every 10 minutes, until tender and slightly charred.
Allow the roasted vegetables to cool then put 2 1/2 cups into the food processor. Pulse to grind the veggies. Add the miso, the roasted garlic clove (remove the skin), olive oil, tahini, lemon juice, water and cumin. Process on high for a couple minutes, stir and process again. Continue until the hummus has a smooth consistency. Taste and season with additional salt and pepper if needed.
Cover and store in the fridge until ready to serve. Serve with crostini and carrot sticks or slather on toast to get your veggie fix at breakfast!
Elyse Kopecky is a social media consultant and whole foods chef based in Portland, OR. After 10 years working for NIKE and EA SPORTS she left her desk job for the chance to study culinary nutrition at the Natural Gourmet Institute in NYC. Follow her adventures in the kitchen and on the trail at freshabits.com and @freshabits.