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Roasted Turnip Hummus

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!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 224kcal
Cost $10 total


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


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

For the hummus:

  • 1 15.5 oz can chickpeas rinsed and drained
  • ¼ cup tahini
  • ¼ cup olive oil more as needed
  • 2 cloves garlic minced or crushed
  • ½ lemon juiced, more to taste
  • ½ teaspoon sea salt
  • ½ teaspoon cumin


  • 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!


  • 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.


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