A&G Lamattina & Sons Pty Ltd: Growing since 1955.

Parsnip Hummus

Yes, parsnip hummus is actually a thing! Traditional hummus is made with cooked or mashed chickpeas or beans, blended with tahini, olive oil, lemon juice, salt and garlic. It’s a popular dip through the Middle East and in Middle Eastern cuisine everywhere in the world, the favourite food of people like Pedro Pascal (Oberyn, Game of Thrones). The earliest recorded version of hummus was in cookbooks written in Cairo in the 13th Century. So people have been finding this delicious dish absolutely yummy for centuries, and its basic traditional ingredients have been eaten in that region for millennia. It’s even been the key ingredient of a film by Australian filmmaker Trevor Graham: Make Hummus Not War (x).

Although the word ‘hummus’ comes from the Arabic word meaning ‘chickpeas’, here’s a parsnippy alternative for your repertoire. It’s easy to make from the comfort of your home, and a yummy alternative to store-bought options. Give it a shot! Eat it with pitas, as a partner to grilled fish, chicken, or eggplant. Try it with breadsticks, tortilla chips, or crackers. The sky’s the limit.

And by our estimate, it’s the perfect partner for our celery Snackin’ Stix. That’s what we call comfort food without the guilt.

Parsnip Hummus

10 minPrep Time

45 minCook Time

55 minTotal Time

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  • 1 pack of parsnips
  • 3 cloves of garlic
  • 2 tbsp sesame seeds
  • 2 tbsp onion powder
  • 1 tbsp apple cider vinegar
  • pinch of sumac
  • olive oil
  • 1/4 cup of vegetable stock


  1. Peel the parsnips and chop into small pieces.
  2. Place into a baking tray and add olive oil, sprinkle with salt and pepper. Toss it well.
  3. Roast for 40mins at 200ºC or until they’re nice and golden.
  4. Put parsnips in a processor along with salt, 1-2 tbsp sesame seeds, 1-2tbsp onion powder, 1 tbsp apple cider vinegar and 3 garlic cloves depending on taste.
  5. Blitz well. Let it whir!
  6. Add 1/4 cup veggie stock depending on how thick you like your hummus to be. Thicker = less stock.
  7. Add 1/4 cup olive oil or until you get your favourite consistency.
  8. Serve with a sprinkle of sumac on top.