There are some constants in life, and hummus is one of them. It’s a dip that’s not going anywhere soon, thankfully, and is still as popular as ever.
Variations on the classic chickpea appetizer abound, although for years I have enjoyed the original version with tahini, lemon, garlic and salt. Why mess with a good thing? Well, sometimes it pays to experiment, as is the case with today’s Roasted Rutabaga Hummus.
Whipped up in a food processor and served with raw rutabaga ‘chips’, it’s absolutely what you want to be snacking on this February.
The marriage of chickpeas and roasted vegetables for hummus is a delicious food trend that just makes so much sense. Roasted beet hummus has been around for a while, dazzling with its vibrant color. The Kitchn made a beautiful Moroccan-Spiced Roasted Carrot Hummus and served it up on crackers. Then there is the roasted cauliflower hummus from The Simple Kitchen that looks just incredible.
My pick, however? A fluffy, creamy roasted rutabaga hummus. It subtly flavored and lightly colored. The sweetness of the rutabaga plays well with the heat of the raw garlic and the tang of the lemon. In short, you have to try it before you can pass judgement.
My Clara packed away a whole bowl of it with carrot and celery sticks — and when she ran out of vegetables, I caught her using her fingers as a handy transportation for more roasted rutabaga hummus.
I’ve stuck with my beloved tahini for this version, but I roasted some of the garlic just for fun. Feel free to customize to suit your tastes – just don’t leave out the rutabaga. It’s one of the most underestimated root vegetables and this is its chance to shine.
|Roasted Rutabaga Hummus Recipe|| || |
- 3 medium rutabagas, peeled
- 4 garlic cloves, peeled
- 1 - 540 mL can chickpeas, drained and rinsed
- 4 ice cubes
- juice of 1/2 lemon
- 2 Tablespoons tahini