Lemony Parsnip Hummus w/ Smoked Paprika (Paleo + Vegan)
Prep time
Cook time
Total time
A creamy hummus spread or dip made with roasted parsnips (instead of traditional chickpeas) and accented with lemon and the smoky flavor of pimenton (smoked paprika).
Recipe by::
Recipe type: Snack, Appetizer, Dip, Spread
Serves: about 2 cups
  • 1 pound parsnips, peeled and cut into small pieces (about ¾-inch)
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon fine sea salt, divided
  • ¼ cup almond butter or tahini
  • 2 teaspoons finely grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 2 small cloves garlic, roughly chopped
  • 1-1/2 teaspoons pimenton (smoked paprika)
  1. Preheat oven to 400°F.
  2. On a large, rimmed baking sheet, toss the parsnips with 1 tablespoon olive oil and ½ teaspoon salt. Roast in the preheated oven for 12 to 16 minutes until very easily pierced with tines of a fork. Let cool completely.
  3. Place the cooled parsnips, almond 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. Eat!
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
Serving size: 2 tablespoons Calories: 67 Fat: 4.6 g Saturated fat: 0.6 g Carbohydrates: 6.4 g Sugar: 1.9 g Sodium: 110 mg Fiber: 1.5 g Protein: 1.2 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2017/07/lemony-parsnip-hummus-w-smoked-paprika/