5 from 6 votes
Roasted Rutabaga Hummus Recipe
Fluffy, creamy, healthy and tasty - this new take on a classic will have you snacking round the clock.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
people
Course:
Snacks
Cuisine:
Mediterranean
Ingredients
- 3 medium rutabaga peeled
- 4 cloves cloves peeled
- 1 ml can chickpeas drained and rinsed
- 4 ice cubes
- lemon juice of half
- 2 Tablespoons tahini
- 3/4 teaspoons salt
- 2 Tablespoon olive oil extra virgin
Instructions
- Preheat oven to 400F. Place a large rectangle of foil on a baking tray.
- Cut rutabagas into approximately 1-inch pieces and place on the tray. Drizzle with about a teaspoon of olive oil. Add 3 cloves of garlic. Wrap up the root and the garlic in foil and seal the parcel as best as you can. Roast vegetables for about 45 minutes, or until soft.
- In a food processor fitted with a blade attachment, blend chickpeas, hot roasted rutabaga and garlic together until smooth. You will need to stop the processor to scrape down the sides a couple of times.
- With the processor running, drop in the ice cubes and process until quite creamy. This help to have a fluffy, light hummus. Add the remaining ingredients: 1 raw garlic clove, lemon juice, tahini, salt and 1 Tablespoon olive oil. Puree until very smooth.
- Taste and correct seasoning if necessary. Transfer to a bowl or plate, drizzle with the remaining olive oil. Serve at room temperature with raw rutabaga chips.
Cup of Yum
Notes
- Always serve hummus at room temperature to best enjoy the flavours.
- This hummus is best on the day it is made, but can be stored in the refrigerator for up to two days.