Roasted Rutabaga Hummus Recipe

There are some constants in life, and hummus is one of them. It’s a dip that’s not going anywhere soon, thankfully, and is still as popular as ever.

Variations on the classic chickpea appetizer abound, although for years I have enjoyed the original version with tahini, lemon, garlic and salt. Why mess with a good thing? Well, sometimes it pays to experiment, as is the case with today’s Roasted Rutabaga Hummus.

Whipped up in a food processor and served with raw rutabaga ‘chips’, it’s absolutely what you want to be snacking on this February.

Roasted Turnip Hummus Recipe | Simple Bites #vegan #dip #snack #healthy

The marriage of chickpeas and roasted vegetables for hummus is a delicious food trend that just makes so much sense. Roasted beet hummus has been around for a while, dazzling with its vibrant color. The Kitchn made a beautiful Moroccan-Spiced Roasted Carrot Hummus and served it up on crackers. Then there is the roasted cauliflower hummus from The Simple Kitchen that looks just incredible.

My pick, however? A fluffy, creamy roasted rutabaga hummus. It subtly flavored and lightly colored. The sweetness of the rutabaga plays well with the heat of the raw garlic and the tang of the lemon. In short, you have to try it before you can pass judgement.

My Clara packed away a whole bowl of it with carrot and celery sticks  — and when she ran out of vegetables, I caught her using her fingers as a handy transportation for more roasted rutabaga hummus.

Roasted Turnip Hummus Recipe

I’ve stuck with my beloved tahini for this version, but I roasted some of the garlic just for fun. Feel free to customize to suit your tastes – just don’t leave out the rutabaga. It’s one of the most underestimated root vegetables and this is its chance to shine.

Roasted Rutabaga Hummus Recipe

Fluffy, creamy, healthy and tasty - this new take on a classic will have you snacking round the clock.
5 from 3 votes
Print Pin Rate
Course: Snacks
Cuisine: Mediterranean
Keyword: Vegan
Essential Ingredient: Chickpeas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 people
Author: Aimee


  • 3 medium rutabagas peeled
  • 4 cloves cloves peeled
  • 1 540 ml can chickpeas drained and rinsed
  • 4 ice cubes
  • juice of 1/2 lemon
  • 2 Tablespoons tahini
  • 3/4 teaspoons salt
  • 2 Tablespoon olive oil extra virgin


  • Preheat oven to 400F. Place a large rectangle of foil on a baking tray.
  • Cut rutabagas into approximately 1-inch pieces and place on the tray. Drizzle with about a teaspoon of olive oil. Add 3 cloves of garlic. Wrap up the root and the garlic in foil and seal the parcel as best as you can. Roast vegetables for about 45 minutes, or until soft.
  • In a food processor fitted with a blade attachment, blend chickpeas, hot roasted rutabaga and garlic together until smooth. You will need to stop the processor to scrape down the sides a couple of times.
  • With the processor running, drop in the ice cubes and process until quite creamy. This help to have a fluffy, light hummus. Add the remaining ingredients: 1 raw garlic clove, lemon juice, tahini, salt and 1 Tablespoon olive oil. Puree until very smooth.
  • Taste and correct seasoning if necessary. Transfer to a bowl or plate, drizzle with the remaining olive oil. Serve at room temperature with raw rutabaga chips.


Always serve hummus at room temperature to best enjoy the flavours.
This hummus is best on the day it is made, but can be stored in the refrigerator for up to two days.

 A Canadian Virtual Baby Shower

We’re celebrating Jan of Family Bites today and the impending arrival of her baby boy!

Pull up a chair and enjoy our virtual baby shower!

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. 5 stars
    Aimée, thanks so much for “bringing” this gorgeous dip to the shower – we are definitely in need of savoury amongst all that sweet 🙂 Looks wonderful and I can’t wait to try it – I actually have a few turnips hanging out waiting for me to think up a creative use for them. This looks perfect!

  2. I don’t use turnips nearly enough and this looks like a good way to enjoy some!

  3. Such a beautiful hummus Aimee! Happy Monday to you!

  4. What an interesting twist on hummus! Glad to see someone’s bringing something savory to this shower. 🙂

    Thanks for taking part, especially when you’re in full book-tour mode!

  5. I always forget about turnips! But they’re so delicious- I am going to have to try this hummus. Pictures are lovely too!

  6. Love the flavors! Always looking for new ways to jazz up hummus and this one is perfect!

  7. This looks amazing! I adore hummus!

  8. Looks delicious! But aren’t those rutabagas?

    • You’re right, Mika, I made a complete goof on this ingredient, and you’re not the only one writing in say so!

      I had both on hand and did grab the rutabaga in the end to make the recipe.

      The good news is that these two vegetables are so similar, they can be used interchangeably in this recipe.

  9. This sounds so fabulous! Jan’s baby shower has the best menu ever.

  10. My kids LOVE hummus. My boys would be right there with Clara using their fingers when they ran out of something else to dip. I don’t really ever cook with turnips so I will definitely be trying this recipe– always looking for ways to get new vegetables into our diet 🙂 Thanks!

  11. This dip looks so wonderful, Aimee! The colour is just lovely, and I can just imagine how delicious it must taste.
    I didn’t grow up eating turnips (my father detested them, so they were banned from the dinner table, along with Brussels sprouts, eggplant and rutabaga), and while I’ve since discovered that they’re absolutely delicious, I have absolutely no idea what to make with them. So excited to have another recipe to add to my repertoire!

  12. I love the idea of turnip hummus. I can’t wait to try this 🙂

  13. 5 stars
    Oh wow. Looks deliciously wonderful!

  14. Thank you so much for taking the time to be a part of the baby shower! I can’t believe you managed to squeeze it into the middle of your book tour, but I’m so glad you did because this looks incredible. I just made a sweet potato and cumin hummus for the kids and it was a hit, which makes me think I might be able to give this a go. xo

  15. Lovely! Luckily I have no idea what the difference between a turnip and a rutabaga is!

  16. I am a hummus addict! Can’t wait to try this one out. 🙂

  17. Such a wonderful combination! I love the simplicity!

  18. I love this twist on hummus! The roasted turnip sounds incredible! I’m always looking for new ways to jazz up hummus and can’t wait to try this one!

  19. 5 stars
    We had leftover rutabagas from our CSA last week. So glad I stumbled upon this recipe when figuring out how to use them. It is delicious!

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