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. 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!
📖 Recipe
Roasted Turnip Hummus
Equipment
- cutting board and knife
- high-powered blender or food processor
Ingredients
For the roasted turnips:
- 2 to 3 cups turnips - about 5 small turnips, diced
- 1 tablespoon olive oil
- Sea salt and ground black pepper - to taste
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
Have a great Super Bowl weekend! Stay warm, stay safe, and Go Eagles!
Lizzie
Katie F
I’m allergic to chickpeas. Has anyone tried making this recipe with white beans (canellini) instead?
Lizzie Streit, MS, RDN
Hi Katie, the recipe would still work with white beans. You may need to add a little extra olive oil while blending, but the flavor will be very similar. Hope it works out for you!
Tarn Seiche
May I ask, what are the photograhed accompaniment with the green-apple-like exterior and the purple heart?
Lizzie Streit, MS, RDN
Great question! They are watermelon radishes! They don’t taste like watermelon but do look like it.
Stephanie Sierra
I had two bunches of baby tiny turnips that I already cooked the greens from and this was a great way to use the turnips. I used more lemon juice, and I think two bunches of baby turnups cut up is only about a cup and a half. Roasted baby turnips are a treat, and then turned into hummus — it is amazing. Yum!
Lizzie Streit, MS, RDN
Hi Stephanie, yum! I’m so glad to hear that you enjoyed this recipe. I agree it’s a great way to eat turnips! Thanks for your 5-star review.
Jane
Sweeter than the usual hummus. Gorgeous.
Lizzie Streit, MS, RDN
So glad to hear that you enjoyed it!
dawn
my family loved this!! thank you so much for my family’s new hummus recipe!❤️
Lizzie
Yay! I’m so glad you and your family liked this recipe. It’s a great way to use turnips and try a new hummus variety. Thanks so much for stopping by and rating the recipe!
Christen
Love love loved this hummus. The turnips gave it a natural sweetness. I did get a touch of bitterness from the tahini I bought at the store. I might try my hand at homemade tahini when I make this recipe again, which I totally will…and soon!
Lizzie
Hi Christen – that’s great to hear! And I agree, the turnips really add a touch of natural sweetness. I’m so glad you enjoyed the recipe, and I bet it will taste great with homemade tahini next time. Thanks for letting me know!
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