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Roasted Garlic and Parsnip Hummus

Roasted Garlic and Parsnip Hummus

If you ever do meal prep on the weekends for the week ahead, hummus is a great thing to consider including in your repertoire of preparations. It’s easy to make, keeps pretty well, and is a very useful thing to have on hand, since so many meals can be centered around it. Plop a generous dollop into your salads and grain bowls, spread onto sandwiches and flatbreads, use as a dipping component for snacks (roasted winter roots dipped in hummus is a recent favorite) – any way you use it, it’s a great, fast way to make your meal more filling and nourishing. Plus, homemade hummus tastes so much better than store-bought!

I don’t think I’ve ever made the same hummus recipe twice. It always differs based on my mood and what I have on hand, but I tend to include a bit more than just garlic when it comes to the veggies (pack them in whenever you can!). Roasted cauliflower, red pepper, sweet potato and beets have all made their way into my hummus throughout the years, and it’s tasted good pretty much every time – hummus has a very forgiving and highly customizable recipe. Have you ever made a smoothie by packing your blender full of not only fruit but also a ton of greens, superfood powders, seeds, nuts and who knows what else? Did you then proceed to marvel at the result, which came out tasting nice and fruity, despite looking like swampy slush? It’s sort of the same deal with hummus – anything goes. Or most things do, anyway.


This past week, I added roasted garlic, parsnips and red onion into a batch of hummus and it turned out exceptionally delicious. All the vegetables are roasted together until soft and caramelized, then thrown into a blender/food processor together with the chickpeas and the rest of the ingredients. The process is quick, and the veggies bring all kinds of additional nourishment to the hummus, along with sweet and earthy notes. The recipe is very alteration-friendly, too – add sweet potato instead of parsnips, regular onion instead of red, a few small cloves of raw garlic instead of the whole head of roasted garlic, it will all taste great in its own way. And you will be prepared for success with your meals and snacks for the next week or so.

Last Sunday, we hosted a Moon Juice cookbook giveaway in our newsletter. In order to enter, we asked you to share one inspiring book, article, film or podcast that’s made an impression on you throughout the years. We were so moved by all your amazing suggestions and inspiring, personal notes, that we were truly wishing we had a cookbook to give away to each and every one of you. We feel so lucky to be connected with you guys, even in this tiny way. This Sunday’s links feature a selection of the suggestions and inspirations we received during the giveaway. We wish we could share them all because every one was amazing, but the list would be much too long, so there’s just a snippet below. So much good stuff there! Enjoy your Sunday :)


 


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ROASTED GARLIC AND PARSNIP HUMMUS
 
Serves: 3-4 cups
INGREDIENTS
  • 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)
 
INSTRUCTIONS
  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.



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Friday, 22 November 2019