You know winter’s here when root vegetables begin to fill the shelves at the grocery aisles. A three pound bag of carrots can easily be found at under two dollars. Same with it’s relative – the turnip. We all get a little cookie-crazy during the holidays trying to make Christmas as perfect as possible for the ones we love. All the sweets and treats can cause a bit of anxiety when trying to live healthfully. Solution? Try focusing on having regular meals with loads of vegetables to be satisfied so that cookies can be enjoyed rather than wolfed down mindlessly. A great way to get more vegetables in at holiday dinners is to have a Christmas Wreath Platter – filled with veggies and a wholesome dip. So relax, turnip the beat and chop some veggies! Also try swapping out turnip for other root vegetables such as beets, carrots or parsnip.
Roasted Turnip Hummus
MAKES: 2 CUPS.
PREPARATION TIME: 10 MINUTES.
COOK TIME: 50 MINUTES.
EQUIPMENT: Food Processor or Hand Blender, Large Bowl, Oven, Knife, Cutting Board, Measuring Cup and Spoon, Can Opener, Spatula, Vegetable Peeler
- 1 Small Turnip (about the size of a tennis ball)
- 1 Garlic Bulb
- 1 (250mL) Chickpeas, Canned, Drained and Rinsed
- 1/4 (60mL) Tahini
- 3 Tbsp (45 mL) Lemon Juice
- 1 Tbsp Honey
- 1 Tbsp Dijon Mustard
- Salt and Cracked Black Pepper to Taste
- Paprika, Olive Oil or Toasted Sesame Seeds to Garnish
- Preheat oven to 400 degrees F.
- Wash and peel turnip. Wrap it up with aluminum foil and bake in oven for 45-60 minutes.
- Cut to remove the top of the garlic bulb, wrap in aluminum foil and place in oven with turnips to roast.
- Remove turnip and garlic from oven. Roughly chop turnip and squeeze roasted garlic out of cloves. Place in food processor.
- Add chickpeas, tahini, lemon juice, honey and mustard to food processor. Puree for 1-2 minutes.
- Garnish with paprika, olive oil and/or toasted sesame seeds.
Per Serving (2 Tbsp)
Calories: 50 kcal
Fat: 2 g
Carbohydrates: 6 g
Fiber: 1 g
(Net Carbohydrate: 5 g)
Protein: 1 g
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