Roasted Turnip and Garlic Hummus Recipe

Ingredients:

For the roasted turnips and garlic:

• 2 to 3 cups turnips about 5 small turnips, diced
• 4 large cloves of garlic, peeled
• 1 tablespoon grapeseed oil
• Sea salt and ground black pepper to taste

For the hummus:

• 1 15.5 ounce can chickpeas rinsed and drained
• ¼  cup tahini
• ¼  cup olive oil more as needed
• 2 tablespoons lemon juice, more to taste
• ½  teaspoon sea salt
• ½ teaspoon white pepper
• ½  teaspoon cumin powder

 Directions:

1. Preheat the oven to 425 degrees F.
2. Line a baking sheet with parchment paper or silicone sheet.
3. Toss diced turnips and garlic in oil, salt and pepper, and spread in an even layer on the sheet.
4. Bake for 20-30 minutes or until tender and slightly golden brown.
5. In a high-powered blender or food processor, combine roasted turnips and garlic with the chickpeas, tahini, olive oil, garlic, lemon juice, sea salt, and cumin. 
6. Blend until smooth.
7. Add more olive oil or water as needed to promote blending. You may also add some more lemon juice if desired.
8. Serve as a condiment, spread or dip.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.