Lemony Parsnip Hummus


3 parsnips, peeled and cut into small pieces

3 tablespoons olive oil, divided

3/4 teaspoon fine sea salt, divided

1/4 cup smooth natural almond butter

2 teaspoons finely grated lemon zest

1/4 cup freshly squeezed lemon juice

2 small cloves of garlic, roughly chopped

1-1/2 teaspoons smoked paprika


Toss the parsnips with 1 tablespoon of olive oil and 1/2 teaspoon of salt.

Line a roasting tray with baking paper and place the tossed parsnip in the tray and roast in the preheated oven for about 15 minutes until very easily pierced with a fork. Leave to cool completely.

Once cooled, place the roasted parsnips, nut butter, lemon zest, lemon juice, garlic, smoked paprika, remaining olive oil and remaining salt in a food processor. Process until smooth. Adjust salt to taste. Top with a few chickpeas and drizzle of olive oil for presentation and eat!


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