Roasted Turnip Hummus

For a fun and delicious way to use turnips, look no further than this Roasted Turnip Hummus! It’s a naturally gluten free and vegan turnip recipe that’s 100% yummy.

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Before you finalize your menus for the Super Bowl this weekend, let me throw another app into the mix! After all, veggies DO have a place at the Super Bowl table.

Sure, I’ll be digging into chili and some Philly themed cheesesteak bites this weekend, but I’ll also be making some tasty vegetable dishes. I just can’t help it!

This Roasted Turnip Hummus is a great way to incorporate veggies into your spread AND finally try out turnips. (If you’re looking for other turnip recipes, don’t forget to check out the Turnip and Beet Gratin with Gruyere, Roasted Turnips and Pears, and Turnip Noodles with Eggs and Chives).

I admit I’m really not a turnip fan, but I realized I needed to give them a second chance. Any vegetable can taste good if you experiment enough.

Plus, turnips are so darn nutritious. They’re low in calories, high in fiber, and rich in several nutrients — like vitamin C, magnesium, and potassium (1).

That’s a lot of good stuff, right? Right! So next time you see turnips at the store or farmers market, don’t turn your nose up at them… ;-)!

How to Make Roasted Turnip Hummus

To make this recipe, I started with what I know best – roasting vegetables. Roasting diced turnips in the oven with a drizzle of olive oil, salt and pepper was key in bringing out their flavor.

In fact, the oven seemed to transform the subtle bitterness of turnips into a milder taste that could be a perfect complement to other plant-based ingredients.

So what did I do next? With the Super Bowl in the back of my mind (especially since my home town Eagles will be playing in the big game), I immediately indexed to a shareable dish that would encourage people to eat more veggies.

I blended the turnips with some tahini, fresh lemon juice, seasonings, and chickpeas. And voila, this Roasted Turnip Hummus was born. For this step, I recommend using a high powered blender like the Vitamix but you can use any type of blender.

Once you finish making the hummus, serve with fresh vegetables, pita chips, or Granny Smith apples (I swear they taste great with it)!

Some of my other favorite recipes for the big game this weekend include:

• Pumpkin and Black Bean Dip
• Maple Roasted Almonds
• Chili Roasted Black Eyed Peas
• Baked Orange Sesame Cauliflower

If you make this recipe, please chime in and let me know how you like it in the comments section below!

Roasted Turnip Hummus

Take the plunge and give turnips a try with this easy and delicious vegan hummus. Tastes great with freshly chopped vegetables and pita chips!

5 from 2 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 6

Calories: 224kcal

Author: Lizzie Streit, MS, RDN

Cost: $10 total

Equipment

• cutting board and knife
• Baking sheet
• high-powered blender or food processor

Ingredients

For the roasted turnips:

• 2 to 3 cups turnips - about 5 small turnips, diced
• 1 tbsp olive oil
• Sea salt and ground black pepper - to taste

For the hummus:

• 1 15.5 oz can chickpeas - rinsed and drained
• 1/4 cup tahini
• 1/4 cup olive oil - more as needed
• 2 cloves garlic - minced or crushed
• 1/2 lemon - juiced, more to taste
• 1/2 tsp sea salt
• 1/2 tsp cumin

Instructions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss diced turnips in olive oil, salt and pepper, and spread in an even layer on the sheet. Bake for 20-30 minutes or until tender and slightly golden brown.
• In a high-powered blender or food processor, combine roasted turnips with the chickpeas, tahini, olive oil, garlic, lemon juice, sea salt, and cumin. Blend until smooth, adding more olive oil or water as needed to promote blending. You may also add some more lemon juice if desired.
• Serve with fresh vegetables, apples, or pita chips. Enjoy!

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• You can also use this hummus as a condiment or sandwich spread.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 379mg | Potassium: 220mg | Fiber: 4g | Sugar: 2g | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg

Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

Have a great Super Bowl weekend! Stay warm, stay safe, and Go Eagles!

Lizzie