I’ve seen people asking the question: “Is Hummus good for you?”. This Roasted Parsnip Hummus Dip recipe certainly is. It’s belongs to the best hummus recipes and is a fully vegan and gluten free. Combining the detox benefits of parsnip recipes with the convenience of a homemade hummus is an elegant way to get a healthy nutrition going in the new year.
When you think of THE ultimate vegan dip, a hummus recipe immediately comes to your mind. At least it does for me but I’m an absolute Hummus fan and have already come up with some cool creations of my own. You should check out my Salted-Cashew Beet Hummus or maybe the Olive Hummus if you have not had a good lok at those before. I was actually making this new Roasted Parsnip Hummus Dip while I was planning something for New Year’s celebrations. A small get-together for which some snack was needed. New Year is always the time when people start making resolutions, even more so regarding the need to get a more healthy diet. I thought why wait until the next year starts? How about having it right on the evening of the last year. A fun recipe, with healthy snack food.
Health Benefits of Roasted Parsnip Hummus Dip
Hummus by itself is already quite healthy. It contains Tahini which has quite a large number of health benefits (see 10 Reasons to Eat Tahini), such as being high in protein and containing Methionine, which aids in liver detoxification. And because I like to mix vegetables into my hummus recipes, I was looking for an extra that would boost the detox aspect of this food even more. I realized that I had never done anything with parsnip before. It was high time to start a series of parsnip recipes and this was as good an opportunity as I would get.
The beauty of a hummus dip is of course also how easy it is to make. Throw all ingredients into a blender and process. Easy-peasy. In case of my Roasted Parsnip Hummus Dip only the preparation of the roasted parsnip really takes some special treatment. First, peel the parsnips and coat them with a bit of maple syrup and then bake it for 25 minutes. After you let it cool, transfer them to the blender and add chickpeas, juice and zest of one orange, garlic, zest, salt and pepper. Process and enjoy! 🙂
- 3 parsnips (coat with maple syrup)
- 2 Tbs maple syrup
- 1 14 oz (400 g) can chickpeas
- 1 orange pressed + zest
- 1 clove garlic
- 2 Tbs Tahini
- salt, pepper to taste
- Preheat oven to 390°F/200°C. Peel the parsnips and coat them with the maple syrup. Bake for 25 minutes, then set aside.
- When cold, transfer the parsnips to a blender. Add remaining ingredients and blend until smooth.