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

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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.