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Foodist Approved: Roasted Parsnip and Cauliflower Hummus
Roasted Parsnip and Cauliflower Hummus
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
Veggies
- 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
Other Ingredients
- 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
Preparation
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.
sounds interesting, but cauliflower can evoke the same problem as beans, still . . .
Can it?! Who knew. Well you can definitely make with just parsnips and leave out the cauliflower and it will still be amazing, just sweeter. Personally I love the balance of the cauli with the parsnips.
Wow, this sounds good!
You will love this recipe. Let me know how it turns out for you!
This sounds good to me, I have all the ingredients, and as soon as I get some cauliflower I will be making this, we are preparing for the snow here in the east, and not going anywhere till it’s over.
I love new ideas like this.
We were snowed in last week here in Portland! It was fun to snowshoe to the grocery store. You can make it with just parsnips. See my above comment.
This sounds really, really good. I LOVE parsnips. Can’t wait to try this.
So. Freakin’. Good.
Also, I made just the two and a half cups of roasted veggies, and I was a little sad that I didn’t have any left over to snack on. Roasted cauliflower is pretty much the best thing ever anyway, and it smelled amazing with the cumin and thyme.
This looks great! Yesterday I made zucchini hummus, which also does not require beans. It was amazing!!
Holy Canoli, this recipe is AMAZING. I will be making this regularly as an addition to salads, toast, and for dipping sliced veggies!
Yum! I made this yesterday and it was super delicious! Roasting the cauliflower and parsnips definitely gave it a nice flavor.