Roasted parsnip hummus

If you’re a fan of hummus but chickpeas don’t agree with you or you feel like changing it up a little, this roasted parsnip hummus is a great alternative. Utilising the delicious sweet root vegetable parsnip, this dip is sure to be a hit at your dinner party. It would also serve as a great sauce on the side of roasted vegetables and meat.

Makes: 550 g
Ingredients: 9
Serving size: 30 g
Total calories: 41
Protein: 0.38 g
Fat: 2.34 g
Carbohydrates: 5 g
Fibre: 1.34 g


  • 3 parsnips
  • 3 cloves garlic
  • 1/2 tsp onion powder
  • 1/2 tsp sesame seeds
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp apple cider vinegar
  • 1 tsp dried mixed Italian herbs
  • 1/4 cup extra virgin olive oil + extra for roasting


  1. Preheat the oven to 180°C and line an oven tray.
  2. Peel and cube the parsnips and spread evenly on the tray. Drizzle with some olive oil and sprinkle with salt, pepper and herbs.
  3. Roast for around 45 minutes or until fork tender and golden brown.
  4. Allow parsnips to cool and place them in a blender with the remaining ingredients. Blend until smooth.
  5. Enjoy!
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