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
- 3/4 teaspoons salt
- 2 tablespoon extra virgin olive oil
- 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.
This hummus is best on the day it is made, but can be stored in the refrigerator for up to two days.
A Canadian Virtual Baby Shower
We’re celebrating Jan of Family Bites today and the impending arrival of her baby boy!
- Mardi from eat. live. travel. write made blueberry cheesecake macarons
- Julie from Dinner with Julie made lemon tart
- Heather from The Tasty Gardener made Cream Puffs with Caramel Cream and Chocolate Pretzel Top
- Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars
- Jennifer from Seasons and Suppers made Baby Blueberry Beignets
- Christina from Strawberries For Supper made Chocolate Madeleines
- Jenny from The Brunette Baker made Wild Blueberry Buttermilk Muffins
- Liliana from My Cookbook Addiction made mini-cupcakes
- Carole from The Yum Yum Factor made Beet and Blue Cheese Canapes
- Charmian from The Messy Baker made Piglet Muffins
- Amy from Family Feedbag made Marmalade Poke Cake
- Brittany from My Daily Randomness made Caramel + Pumpkin Parfait
- Meg from Sweet Twist of Blogging made Carrot Apple Loaf
- Louisa from Living Lou made Maple Walnut Cookies
- Libby from Libby Roach Photography made Butter Baked Good’s Peanut Butter Sandwich cookie
- Robyn from Planet Byn made Milk & Cookies Shooters
Pull up a chair and enjoy our virtual baby shower!