Roasted Parsnip & Artichoke Hummus (Paleo, AIP)

Roasted Parsnip & Artichoke Hummus (Paleo, AIP)

Hummus was my pal in the pre-paleo and AIP days. We’d often eat hummus and veggie sticks as an end-of-the-week-Friday-night snacking ritual. But then I learned about the anti-nutrients in legumes and suddenly those snarky digestive symptoms made sense — the ones that would invariably creep up after indulging in a few too many scoops of that blended chick-pea dipping heaven.

But that didn’t stop me from missing hummus or from wanting it because hummus packs a umami punch, offering a boatload of that well-rounded, savoury, earthy fifth and oh-so-satisfying taste.

I love Meatified’s recipe for Garlic and Artichoke Hummus. And I also love roasted parnsips. So I was inspired to blend those two flavours.

Hummus AltThis Roasted Parsnip and Artichoke Hummus is a welcome and wonderful addition to your repertoire of legume-free, gut-friendly appies. It pairs terrifically with Buttery Baked Pita Crisps, tortillas, and crunchy sticks of carrot and cucumber. Enjoy!

4.0 from 2 reviews
Hummus (Paleo, AIP)
Prep time
Cook time
Total time
Recipe type: Snacks / Appetizers / Dips
Serves: 1-2 cups
  • 1 medium parsnip, peeled and chopped (about 1 ¼ cup)
  • 1 14 oz. can of artichokes, well drained
  • 1-2 garlic cloves, crushed
  • ¼ cup olive oil
  • 2-3 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cumin, optional (Avoid if following elimination-phase AIP, as this is a Stage 1 reintroduction.)
  • Chopped parsley to garnish
  1. Preheat the oven to 400 degrees. Toss parsnips with a teaspoon oil and roast until soft, about 20- 25 minutes. Allow to cool to room temperature.
  2. Place cooled roasted parsnip, well-drained artichokes, garlic, oil, lemon juice, and sea salt in food processor. Process until smooth. Stir in optional cumin.
  3. Spoon hummus into serving dish and chill until ready to serve. Drizzle with a little olive oil and garnish with fresh chopped parsley.

Next Post:
Previous Post:
This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 10 comments for this article
  1. Shiv at 9:12 am

    Looks lovely! I too miss hummus so so much. I used to make a huge batch that would last days. I wonder if I doubled or tripled the quantities, how long it would keep in the fridge?

  2. Josianne at 5:58 pm

    I love in Egypt and can not find parsnips. Do you think carrots will work? The hummus will be orange or course, but hopefully also delicious.

    Somewhere I read that dried lime can be substituted for cumin. Supposedly you can get it at Middle Eastern markets but I’ve never seen it in Egypt so have not tried. I mention it because you mention it is a stage 1 reintro.

    • Martine Partridge Author at 9:47 pm

      Hi, Josianne. You could certainly try the carrots, although I think it might make the overall flavour sweeter. If that’s okay, then I think the substitution could work, although I’ve never tried it, so I can’t vouch for final product. 🙂

      I’m intrigued by the substitution of dried lime for cumin, and if the dried lime is just that and pure, then it would be a way around not having yet introduced the Stage 1 seed-based spices! Thanks for letting me know about this.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: