Parsnip-Zucchini Hummus (Bean-free)
This creamy, savory hummus alternative skips the beans and uses roasted parsnips and sautéed zucchini instead. It’s perfect for those on paleo or legume-free diets and works great as a dip, spread, or sandwich filling.
Ingredients
- 2 medium parsnips, peeled and cubed
- 1 medium zucchini, peeled and cubed (can use yellow squash as well)
- 2 Tbsp tahini*
- 2 1/2 Tbsp olive or avocado oil, divided (I used chile-infused)
- 1 garlic clove, minced
- 1/4-1/2 tsp ground cumin
- juice from one lemon
- dash of cayenne pepper (omit if you don't like spicy)
- 1/4 tsp sea salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Preheat oven to 375F. Tear off a large piece of aluminum foil or parchment paper and place cubed parsnips in the center. Drizzle 1/2 Tbsp of oil over the top, then create a foil or parchment packet and roast 25-30 minutes until tender and lightly golden brown. Remove from heat.
- In the bowl of food processor or a high-powered blender (ie. Vitamix), add the following in order: lemon juice, garlic, tahini, 2 Tbsp oil, spices and zucchini. Blend until smooth. If you are using a blender, you may need to use the tamper.
- Add the roasted parsnips and process until smooth. If you prefer a chunkier hummus, pulse to desired texture. Season with additional salt, pepper and lemon juice if preferred. Refrigerate to chill for an hour or two, then enjoy!Notes:*The tahini I buy (in bulk) is really runny, if yours is thicker than a creamy salad dressing, you may need to add an extra drizzle of olive oil.