Roast Swede Turnip and Garlic Hummus

Roast Swede Turnip and Garlic Hummus

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 20 min

This tangy hummus is equally delicious made with beetroot, kohl rabi or any root veg. Roasting the garlic with the roots brings out their earthiness and the yoghurt gives it a lovely light creamy texture.

Roast Turnip HummusIngredients:

1 small or half a large swede
1 garlic bulb
1 tin chickpeas
1-2 tablespoon oil
1 tablespoon Greek/plain
Juice of half a lemon
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Peel the/turnip and slice into thin wedges
  • Cut the garlic bulb in half leaving the skin on
  • Juice the lemon

2. Put the turnip wedges and garlic, cut side down, into a roasting tin, drizzle with oil and season with salt and pepper.

3. Roast for 20-30 mins until tender, take out of the oven and leave to cool.

4. Drain the tin of chickpeas and put in a food processor or blender. Add in the
roasted turnip and the garlic (discarding the skins) with the cooking juices, the
lemon juice, oil and yoghurt.

5. Blitz to your preferred consistency and check for seasoning.

6. Serve with toasted sourdough bread or carrot and celery sticks.