Roasted Parsnip Hummus

I’ve seen a couple creative ways to make bean-free hummus and wanted to do something of my own. Cashews and zucchini have crossed my computer screen and I got to thinking about my daughter’s favorite veggie–the minty carrot.  She means parsnips, of course.  Last night I whipped up the recipe, which came together awesome. I was super excited about it, especially when my husband–a picky veggie eater–said it was by far better than any traditional hummus he’d ever had. (A girl’s gotta love that, right?) I sat down to start writing this post and on a whim jumped on google to see what else was out there. Annnnd then I discovered that I am apparently the last to show up to the no-bean party… holding yet another bowl of parsnip hummus… yay me.

But! Even though there are a host of parsnip hummus recipes out there in internet-food-land, I still think mine stands up. It’s different in that I roast the parsnips first, creating depth of flavor.  I also add whole sesame seeds versus tahini and I use apple cider vinegar in lieu of lemon juice. I feel this plays up the roasted root vegetable flavor instead of trying to mimic a chickpea. It takes like creamy, savory parsnips, but is still unmistakably hummus.

Need to accommodate a variety of diet lifestyles? Substitute vegetable stock for the chicken and this would make any vegetarian or vegan smile!

3 parsnips
3 cloves garlic
1/2 tsp onion powder
1/2 tsp sesame seeds
1/2 tsp kosher salt
1/2 tsp apple cider vinegar
1/2 cup organic chicken stock (sub veggie stock for vegetarian/vegan friendly)
1/4 cup extra virgin olive oil
Kosher salt and black pepper, plus a little extra olive oil for roasting the parsnips

Preheat the oven to 400 degrees (Fahrenheit). Peel and cube the parsnips. Drizzle a couple tablespoons of extra virgin olive oil along with a pinch of kosher salt and a few grinds of black pepper. Roast for around 45 minutes or until fork tender and golden brown.

Once the parsnips have roasted, combine all ingredients except for the chicken stock and olive oil in a food processor. Puree for a few seconds, then stream in the chicken stock first and olive oil.

Let the processor run until creamy, transfer to a serving dish and garnish as desired.  It will still be warm, so you may prefer to pop it in the fridge for a bit before serving.  We ate it at room temp and it was delicious!

Pin it!

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A few tools and gadgets help bring this Roasted Parsnip Hummus together. The first is a good roasting pan, the second (and most important) is a food processor. Here are some examples to check out (I personally use an All-Clad roasting pan and a Cuisinart food processor).

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


  1. Barbara says

    Just found your site and can’t wait to try your recipes. I’m allergic to sesame. Would you suggest substituting something in its place or just leaving it out altogether? Thanks!

  2. Erwin says

    Roughly how many pounds of parsnips would you need? Could you add or sub tahini? Looking forward to trying this out.

  3. Melody Melsness says

    I am going to substitute 1 parsnip for about a half cup of garbanzo or pinto beans for a little extra protein. I will post later on how this turns out. So excited for parsnips!

  4. elizabeth says

    I love this recipe. What are your thoughts about using or mixing with another roasted root vegetable, such as turnips or rutabaga?

    • says

      Thank you! I think that sounds like a fantastic idea! I’d say just reduce the amount of parsnips and offset with whatever you’d like. Please let me know how it goes, if you do it!

      • elizabeth says

        I made a batch today using 2 parts parsnips and 1 part turnip, and it was great! Turnips are a bit spicier, and using them with the parsnips takes the sweetness down in the hummus which is what I was trying to achieve. Also, I toss my garlic cloves in with the roasting vegetables for the last 15 minutes. One other modification — I use sesame oil in place of EVOO. This is hands down my favorite dip for veggies! So delicious and HEALTHY!

  5. says

    Carole’s Chatter is collecting links using parsnip and/or pumpkin today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers


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