Have you ever tried baking turnips in the oven until they are golden brown and sweet? I used to hate turnips when I was a child, especially as part of a typical Flemish vegetable stew called ‘hutsepot’. Since I’ve been trying to use more seasonal winter vegetables in my recipes lately, I decided to give turnips a second chance.
Turns out I love them now! I had a big batch of cooked chickpeas in the refrigerator so I thought… Why not turn these into Roasted Golden Turnip Hummus? You can add this creamy chickpea spread to your salads or wraps, or enjoy it as a snack with raw vegetable sticks or your favorite gluten free crackers like these ALL GOOD Rosemary Crackers.
Roasted Golden Turnip Hummus
SERVES: +/- 2 ½ cups
EQUIPMENT: oven, food processor, rubber spatula
INGREDIENTS:
Oven-Roasted Turnips
2 small golden turnips, washed and ends trimmed
Drizzle of coconut oil or olive oil
Sprinkle of Himalayan crystal salt or sea salt
Roasted Golden Turnip Hummus
1 cup cooked chickpeas
¼ cup salted tahini
3 tablespoons lime or lemon juice
2 tablespoons water
1 tablespoon extra virgin olive oil
¼ to ½ teaspoon cumin powder (to taste)
¼ to ½ teaspoon Himalayan crystal salt or sea salt (to taste)
¼ teaspoon cumin seeds
Black pepper, to taste
Toppings
Sesame seeds
Paprika powder or smoked paprika powder
Extra virgin olive oil
Spring onion, chives or flat leaf parsley, chopped
DIRECTIONS:
Oven-Roasted Turnips
- Preheat your oven to 350°F (or 180°C).
- Wash your turnips and trim the end if needed.
- Chop the turnips in smaller pieces and put them in a baking tray.
- Drizzle the turnips with some coconut or olive oil and add a sprinkle of Himalayan crystal salt or sea salt.
- Roast the turnips for about 15 minutes until they are slightly golden brown and tender. Then leave them to cool for 5 minutes or longer.
Roasted Golden Turnip Hummus
- Combine cooked chickpeas, salted tahini, lime or lemon juice, water, extra virgin olive oil, cumin powder, salt, cumin seeds and black pepper in a food processor fitted with an S-blade. Process until you’ve got creamy hummus.
- I like to stop the food processor in between mixing and use a rubber spatula to scrape down the sides of the machine, just to make sure everything gets mixed in.
- Top the hummus with sesame seeds, smoked paprika powder, a drizzle of extra virgin olive oil and finely chopped spring onion – or any other toppings of your choice.
JULIE’S TIPS & TRICKS:
- This Roasted Golden Turnip Hummus will stay fresh in an airtight container in the refrigerator for at least 5 days.
- Feel free to add more water or olive oil if you want your hummus to be really creamy and thin – I like mine quite thick.
- If you want to keep this hummus completely fat free, just omit the oil.
Now I would love to hear from you! Which vegetables did you hate as a child? Do you have a childhood memory involving the vegetable? Do you still hate it today or did your taste buds change over time? I can’t wait to hear your stories, so definitely leave a comment down below.
