Roasted Garlic and Parsnip Hummus
Serves: 3-4 cups
  • 3 medium parsnips - peeled and cut into strips
  • 1 red onion - sliced into 8 wedges
  • olive oil or neutral coconut oil
  • sea salt
  • freshly ground black pepper
  • 1 head garlic - about ¼" cut off the top of the garlic head, some of the outer skin peeled off
  • 1 15oz can chickpeas or 1¾ cup cooked chickpeas
  • ½ cup tahini
  • 2 tablespoons olive oil, plus more for garnish
  • 2 tablespoons lemon juice
  • 1 teaspoon toasted whole cumin seeds - ground
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt or more to taste
  • 1 cup water
  • olives - for garnish (optional)
  1. Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.
  2. Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands.
  3. Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting.
  4. Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft.
  5. Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed.
  6. Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container.
Recipe by Golubka Kitchen at