Roasted Root Hummus

Photo: Terri Milligan


  • Makes 5 cups 1 medium sweet potato, peeled and cut into 1-inch pieces (about 1 ½ cups)
  • 2 parsnips, peeled and cut into 1-inch pieces (about 1 ½ cups)
  • 2 carrots, peeled and cut into 1-inch pieces (about 1 ½ cups)
  • 3 whole peeled garlic cloves
  • 1 tablespoon plus
  • ¼ cup extra-virgin olive oil (divided)
  • ¼ teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • ¼ cup tahini
  • 1 teaspoon sesame oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked sweet paprika
  • ¼ teaspoon cayenne pepper
  • 4 to 6 tablespoons cool water


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1. Preheat oven to 425 degrees. Line a baking sheet pan with foil.

2. Place sweet potato, parsnip, carrot and garlic cloves in a bowl. Drizzle vegetables with the 1 tablespoon olive oil and season with the salt and pepper. Place vegetables evenly on prepared pan.

3. Roast in preheated oven 20 to 25 minutes or until tender and lightly browned. Remove from oven and let cool 15 minutes.

4. Place roasted vegetables, garbanzo beans, tahini, sesame oil and lemon juice in bowl of a food processor fitted with steel blade. Pulse to combine, scraping side of bowl periodically. With processor on, drizzle remaining ¼ cup olive oil through feed tube. Add cumin, paprika and cayenne and pulse to combine.

5. Add enough of the cool water to create a spreadable hummus.

Recipe by Chef Terri Milligan

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