This roasted turnip hummus is for everyone who has looked at a couple big turnips in their CSA box and thought they looked about as appealing as a couple of big rocks. Or for anyone who wants to sneak more vegetables and more diversity of vegetables into their diets! Or for anyone who is following a Paleo diet or AIP but longs for the creamy, garlicky flavors of a vegetarian and/or legume-eating past.
Honestly, this recipe is for almost everyone! It’s also a dish you can happily serve to vegans as well as omnivores. And with one tiny modification, it can even be made low FODMAP!
- Use a combination of turnips and golden beets to total about 1 and 1/2 pounds (or about 680 grams for those of you who prefer the metric measurements). For me that ended up being 2 large turnips and 1 small golden beet, but since we all know the sizes of these vary dramatically I suggest going by weight in order to get your proportions right.
- The golden beet is primarily there for color, but I think it also adds a nice earthiness.
- The olive oil flavor is intended to be prominent, so make sure you are using an extra virgin olive oil with a flavor you really like. For health reasons, it is also important to use an olive oil that you trust not to be adulterated with other oils. I like this brand, available from ShopAIP.
- Serve with carrots and celery or other crudites for dipping.
- Or, if you feel like going through the extra effort, you can make my dear friend Martine’s baked pita crisps!
Adaptation for lower FODMAP
- Beets are a high FODMAP food when eaten on their own, but at this serving size they should be tolerable by most. They could also be omitted entirely if you don’t feel you can handle them.
- Instead of roasting the garlic cloves as indicated in the recipe, use a garlic infused olive oil. You can buy it premade (I like this brand), or you can make your own following this recipe.
AIP Hummus Recipe
- 2 large turnips (to total about 1½ pounds when combined with the beet)
- 1 small golden beet
- 4 garlic cloves
- 2 tablespoons olive oil (divided)
- ½ teaspoon salt
- juice of ½ lemon
- chopped parsley and additional olive oil for serving
- Preheat oven to 425° F.
- Peel and cut turnips into cubes about 2 inches square. Clean beet (peeling not necessary) and cut into the same size cubes. Peel garlic cloves.
- Spread cut turnips and beets and garlic loves into a roasting pan or dish large enough to hold everything in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with salt.
- Roast for 30 minutes, tossing vegetables about half way through the cooking time to promote gentle browning on as many sides as possible.
- Allow to cool for a few minutes, then transfer roasted vegetables to a food processor.
- Add lemon juice and 1 tablespoon olive oil and then puree until smooth.
- Transfer to a bowl and then refrigerate until completely cool.
- Before serving, drizzle with additional olive oil and sprinkle with chopped parsley.
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