Roasted Turnip over Hummus with Preserved Lemon and Turnip Tops Gremolata

By Kielian Baird

Serving Size: 4-6

Ingredients:

1. 1 ½ pounds turnips, cut into slices, save the tops for later

2. 2 tablespoons olive oil 

3. Salt and pepper, to taste 

4. 1 (14 oz) chickpea tin, drained and rinsed

5. ¼ cup tahini

6. ¼ cup extra-virgin olive oil 

7. 2 tablespoons of fresh lemon juice 

8. 2 cloves of garlic, smashed 

9. ¼ cup water, or more to help blend 

10. 2 preserved lemons (remove pulp and mince the peels) 

11. 2 cloves garlic, minced 

12. 1 tsp ground cumin 

13. ¼ cup extra-virgin olive oil 

14. A few sprinkles of smoked paprika, for garnish (optional)

15. Warmed pita, to serve 

Instructions:

1. Preheat the oven to 425 degrees (F). In a bowl, toss the cut turnips with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet until tender. About 30-35 minutes. Turn the oven off or set it to warming settings to keep the turnips warm while the rest of the recipe comes together. 

2. While the turnip tops cool, we can make the hummus. In a blender, add the chickpeas, tahini, oil, lemon juice, and garlic. Blend on high speed, pouring in water as needed, until the mixture is smooth. Add salt, pepper, and lemon juice to taste. Scoop into a serving dish and set aside. 

3. Now, onto the gremolata. Mix together the chopped turnip tops, preserved lemon peel, fresh garlic, cumin, and olive oil. Season to taste with salt and pepper. Let sit for a few minutes to marinate. 

4. Top the hummus with the warm roasted turnips. Then spoon over the gremolata to distribute the lovely flavor over everything. Top with hot paprika and serve with warmed pitas!

References:

1. Hunter, L., & Leeflang, J. (n.d.). Turnip nutrient. Nutrivore. https://nutrivore.com/foods/beet-nutrients/

1. Raw turnips have the highest quantity of nutrients, however, by eating them cooked, there is only a slight decline in nutrient content.