Description
This legume-free hummus meets the needs of practically everyone! Perfect for people who are following AIP and it also happens to be vegan and can be modified for low-FODMAP needs by using a garlic infused olive oil instead of the garlic cloves.
Ingredients
Scale
- 2 large turnips (to total about 1 1/2 pounds when combined with the beet)
- 1 small golden beet
- 4 garlic cloves
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon salt
- juice of 1/2 lemon
- chopped parsley and additional olive oil for serving
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer