Roasted Golden Turnip Hummus

 

 

Have you ever tried baking turnips in the oven until they are golden brown and sweet? I used to hate turnips when I was a child, especially as part of a typical Flemish vegetable stew called ‘hutsepot’. Since I’ve been trying to use more seasonal winter vegetables in my recipes lately, I decided to give turnips a second chance.

Turns out I love them now! I had a big batch of cooked chickpeas in the refrigerator so I thought… Why not turn these into Roasted Golden Turnip Hummus? You can add this creamy chickpea spread to your salads or wraps, or enjoy it as a snack with raw vegetable sticks or your favorite gluten free crackers like these ALL GOOD Rosemary Crackers.

Roasted Golden Turnip Hummus

SERVES: +/- 2 ½ cups

EQUIPMENT: oven, food processor, rubber spatula

INGREDIENTS:

Oven-Roasted Turnips

2 small golden turnips, washed and ends trimmed
Drizzle of coconut oil or olive oil
Sprinkle of Himalayan crystal salt or sea salt

Roasted Golden Turnip Hummus

1 cup cooked chickpeas
¼ cup salted tahini
3 tablespoons lime or lemon juice
2 tablespoons water
1 tablespoon extra virgin olive oil
¼ to ½ teaspoon cumin powder (to taste)
¼ to ½ teaspoon Himalayan crystal salt or sea salt (to taste)
¼ teaspoon cumin seeds
Black pepper, to taste

Toppings

Sesame seeds
Paprika powder or smoked paprika powder
Extra virgin olive oil
Spring onion, chives or flat leaf parsley, chopped

DIRECTIONS:

Oven-Roasted Turnips

  1. Preheat your oven to 350°F (or 180°C).
  2. Wash your turnips and trim the end if needed.
  3. Chop the turnips in smaller pieces and put them in a baking tray.
  4. Drizzle the turnips with some coconut or olive oil and add a sprinkle of Himalayan crystal salt or sea salt.
  5. Roast the turnips for about 15 minutes until they are slightly golden brown and tender. Then leave them to cool for 5 minutes or longer.

Roasted Golden Turnip Hummus

  1. Combine cooked chickpeas, salted tahini, lime or lemon juice, water, extra virgin olive oil, cumin powder, salt, cumin seeds and black pepper in a food processor fitted with an S-blade. Process until you’ve got creamy hummus.
  2. I like to stop the food processor in between mixing and use a rubber spatula to scrape down the sides of the machine, just to make sure everything gets mixed in.
  3. Top the hummus with sesame seeds, smoked paprika powder, a drizzle of extra virgin olive oil and finely chopped spring onion – or any other toppings of your choice.

JULIE’S TIPS & TRICKS:

  • This Roasted Golden Turnip Hummus will stay fresh in an airtight container in the refrigerator for at least 5 days.
  • Feel free to add more water or olive oil if you want your hummus to be really creamy and thin – I like mine quite thick.
  • If you want to keep this hummus completely fat free, just omit the oil.

Now I would love to hear from you! Which vegetables did you hate as a child? Do you have a childhood memory involving the vegetable? Do you still hate it today or did your taste buds change over time? I can’t wait to hear your stories, so definitely leave a comment down below.

Roasted Golden Turnip Hummus

Roasted Golden Turnip Hummus

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