These warmer temps have got me all about the tangy,…
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.
This 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!
Hummus (Paleo, AIP)
Author: Martine Partridge
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
- 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.
- Place cooled roasted parsnip, well-drained artichokes, garlic, oil, lemon juice, and sea salt in food processor. Process until smooth. Stir in optional cumin.
- Spoon hummus into serving dish and chill until ready to serve. Drizzle with a little olive oil and garnish with fresh chopped parsley.