Roasting turnips until soft and tender gives this creamy turnip hummus a hint of earthy sweetness. Roasting most of the garlic softens and sweetens the garlic flavor too, with a bit of fresh garlic blended in at the end to give it just a little garlicky bite. Chickpeas, fresh lemon juice, olive oil and tahini round it all out for a hummus that’s just delightful for dipping. Even though I was making this dip early in the morning, I didn’t want to stop taste testing it!
To be honest, I wasn’t quite sure what to expect when I threw some turnips into my hummus today. My mom brought us a big bag full of turnips and I was looking for something to do with them. It’s been a long time since I had turnips in my house. The last time was when my dad brought me some three years ago after I told him I don’t like turnips. He gave me some anyway. Back then I discovered I actually DO like turnips when I made air fryer turnip fries and and orange and turnip salad with the couple turnips that dad gave me.
Strangely, I had the same gut reaction when mom brought turnips yesterday as I did years ago when dad put a couple turnips in my box. I was honestly a little horrified. (Although I think I hid my reaction from my mom pretty well.) My brain went to: what am I going to do with all those turnips? I don’t even like turnips! I had to retrain my brain once again. (Oh wait, I forgot. I DO like turnips.) As I cleaned up the turnips and cut one open and tasted a tiny bit of one of the softer ones, I said, “hey, that tastes pretty good.” It was surprisingly crunchy, earthy, a little peppery, a little sweet and not at all bitter. My mom stopped by and grabbed a few bites as well, exclaiming how good they were.
After I finished the turnip hummus, mom came by to taste it and she smiled and said, “It tastes like hummus. And it tastes like turnips!” It totally does. Mom and I will be happy snackers this week, I think.
If you think you’re not a fan of turnips and some turnips find their way into your life, give them a try. You might discover that you actually like turnips. And absolutely put some of those lovely cruciferous veggies into your hummus. No need to peel, just chop, toss with garlic and oil and roast. Then blend and enjoy this creamy good turnip hummus!
Turnip & Roasted Garlic Hummus
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 – 8 servings
- Category: Appetizer
- Method: Blended
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
To roast the turnips:
- About 1 1/4 – 1 1/2 cups chopped turnip
- 4 – 6 cloves garlic, peeled
- 1 Tablespoon extra virgin olive oil
For the hummus:
- 1 15-oz. can chickpeas, drained but retain the liquid
- About 2 Tablespoons tahini
- 1 – 3 fresh cloves garlic (or to taste)
- 2 – 3 Tablespoons freshly squeezed lemon juice (or to taste) – about 1/2 a juicy lemon
- 1/4 cup extra virgin olive oil
- A pinch of cumin and salt, if needed, to taste
Instructions
- Preheat the oven to 400 F. Line a small baking sheet with silicon baking mat and set the turnips and 4 – 6 garlic cloves on the sheet. Drizzle the Tablespoon of olive oil over and toss to coat. Place in the oven and roast for 15 – 20 minutes or until the turnips are tender.
- Meanwhile, drain the juices from the chickpeas into a bowl. Set the chickpeas and remaining hummus ingredients in a mini food processor and then add the roasted garlic and turnips.
- Blend until very smooth, adding the reserved liquid from the can of beans bit by bit until the hummus blends nice and smooth. Spoon into a bowl, garnish with a drizzle of olive oil and chives or fresh parsley leaves and serve with your choice of dippers. Store leftovers in a covered container in the fridge.
Notes
Veggies, pita chips or wedges, or little toasts are all great for scooping up this delicious creamy dip. You can also use it as a spread on sandwiches or wraps.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition facts are an estimate based on ingredients for 6 servings. Your results may vary.
