Hummus (Paleo, AIP)
Recipe type: Snacks / Appetizers / Dips
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Eat Heal Thrive at