Vegan Roasted Parsnip Hummus Recipe
Prep time
Cook time
Total time
Recipe type: Dips & Sauces
Cuisine: American
  • 1 – 1 ½ pounds parsnips
  • ¼ cup oil olive oil
  • 1 head of garlic unpeeled
  • Juice of one whole lemon
  • ¼ cup tahini
  • ¼ cup Greek Yogurt or Vegenaise for vegan option
  • 1 heaping teaspoon of cumin
  • Salt and ground pepper, to taste
  • ¼ cup cilantro, coarsely chopped
  1. Wash, peel and cut your parsnips into 2 -3 inch pieces.
  2. Toss with a bit of olive oil, salt and pepper. Place on a cookie sheet
  3. Take your unpeeled head of garlic , cut the top off drizzle with olive oil , wrap in foil and place on cookie sheet along with the parsnip pieces.
  4. Roast in a 400 degree oven until browned on both sides, about 15 or 20 minutes, stirring occasionally. (Lining your cookie sheet or roasting pan with parchment paper significantly decreases clean-up time.) Let cool slightly.
  5. Puree parsnips and garlic in a blender or food processor with oil, tahini, cumin, and lemon juice,cilantro, Greek yogurt or Veganaise. Add salt and pepper to taste.
  6. Garnish with chopped cilantro
Recipe by The Energized Body at