Roast Parsnip Hummus with Achill Island Smoked Sea Salt

We had some left over roast parsnips so decided to whizz them up into tasty smokey hummus! 


  • 2-3 parsnips 
  • 1 can of chickpeas (drained)
  • 2 tbsps of tahini
  • Juice of 1 lemon
  • 1 clove of garlic
  • 2 tbsps olive or rapeseed oil 
  • Achill Island Smoked Sea Salt 


  1. Peel and chop the parsnips and toss in some rapeseed oil and smoked sea salt and place in the oven at 180C for 20-25 minutes until they are nicely roasted. 
  2. When the parsnips are ready place them in the food processor along with the remaining ingredients and a good pinch of smoked sea salt.
  3. Blitz until smooth, serving with a pinch of smoked sea salt on top. 

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