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.

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!

4.0 from 2 reviews

Hummus (Paleo, AIP)

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Martine Partridge

Recipe type: Snacks / Appetizers / Dips

Serves: 1-2 cups

Ingredients

• 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

Instructions

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.

3.3.3077