Roasted Turnip Hummus

Whether you’re looking for an after school snack to feed the kids or a tasty appetizer to share with guests, hummus is always a good option. But after a while, the same standard hummus may start to be a bore. From Chef Adam Scott, try this new take on hummus by mixing in roasted turnips for an extra pop of earthy flavor. And learn more about turnips, our featured ingredient of the month, from dietitian Linda Lane.

Roasted Turnip Hummus

By Chef Adam Scott
Serves 6

Roasted turnips
3 or 4 small turnips
1 tablespoon extra virgin olive oil
Sea salt, to taste
Fresh black pepper, to taste

1 can garbanzo beans, drained and rinsed
¼ cup extra virgin olive oil
¼ cup tahini
3 teaspoons garlic, minced
2 tablespoons lemon juice
½ teaspoon cumin (optional)
Sea salt, to taste

Preheat the oven to 375° F. Dice the turnips and toss them in olive oil. Spread turnips in a single layer on a lined sheet pan and season with salt and pepper. Bake until golden brown and tender, about 25-35 minutes.

Let the turnips cool to room temperature, then place them in a food processor along with all of the remaining ingredients for the hummus. Blend until smooth, adding additional olive oil or lemon juice to achieve the desired flavor and consistency. Drizzle with olive oil and dried oregano for serving. Can be kept in the refrigerator for up to seven days.