Turnip Hummus

March 11, 2019

Turnip Hummus


  • 3 medium turnips, scrubbed
  • 2 garlic cloves, peels on
  • 2/3 cup sesame tahini (stirred well)
  • 2 TBS fresh lemon juice
  •  1/4 tsp ground cumin, or to taste
  • 2 TBS olive oil (if needed)
  • 1/2 tsp salt, or to taste


  1.  Preheat oven to 375°. Wrap turnips and garlic cloves loosely in a foil packet, add a splash of water, pinch the foil shut, and place in a baking dish in the oven. The garlic cloves will probably be ready in about 30 minutes, or when soft. Roast turnips for about 45 minutes to an hour, or until soft enough that a knife tip easily pierces the turnip. (check regularly, as ovens and turnips vary!)
  2. When done and cool enough to handle, chop the turnips a few times (skins included) and squeeze garlic cloves out of their skins (discard skins). 
  3. Put all ingredients except olive oil in your blender and blend until very smooth. If tahini was very solid you may need additional olive oil. Taste for salt and add a bit more—and more lemon juice—if needed. Serve at any temperature and add a swish of olive oil and/or a sprinkle of zaatar.

Roasted carrots: simply wash and scrub carrots (no need to peel), toss in some olive oil, salt & pepper, and roast at 375° for about a half hour, or until soft and starting to brown.



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