Roasted Garlic and Parsnip Hummus - Golubka Kitchen (2024)

If you ever do meal prep on the weekends for the week ahead, hummus is a great thing to consider including in your repertoire of preparations. It’s easy to make, keeps pretty well, and isa very useful thing to have on hand, since so many meals can be centered around it. Plop a generous dollop into yoursalads and grain bowls, spread onto sandwiches and flatbreads, use as a dipping component for snacks (roasted winter roots dipped in hummus is a recent favorite) – any way you use it, it’s a great, fast way to make your meal more fillingand nourishing. Plus, homemade hummus tastes so much better than store-bought!
I don’t think I’ve ever made the same hummus recipe twice. It always differs based on my mood and what I have on hand, but I tend to include a bit more than just garlic when it comes to the veggies(pack them in whenever you can!). Roasted cauliflower, red pepper, sweet potatoand beets have all made their way into my hummus throughout the years, and it’s tasted good pretty much every time –hummus has a very forgiving and highly customizable recipe.Have you ever made a smoothie by packing your blender full of not only fruit but also a ton of greens, superfood powders, seeds, nuts and who knows what else? Did you then proceed to marvel at the result, which came out tasting nice and fruity, despite looking like swampy slush? It’s sort ofthe same deal withhummus – anything goes. Or most things do, anyway.
This past week, I addedroasted garlic, parsnips and red onion into a batch of hummus and it turned out exceptionally delicious. All the vegetables are roasted together until soft and caramelized, then thrown into a blender/food processor together with the chickpeas and the rest of the ingredients. The process is quick, and the veggiesbring all kinds of additional nourishment to the hummus, along with sweet and earthy notes.The recipe is very alteration-friendly, too – add sweet potato instead of parsnips, regular onion instead of red, a few small cloves of raw garlic instead of the whole head of roasted garlic, it will all taste great in its own way. And you will be prepared for success with your meals and snacksfor the next week or so.

Last Sunday, we hosted a Moon Juice cookbook giveaway in our newsletter. In order to enter, we asked you to share one inspiring book, article, film or podcast that’s made an impression on you throughout the years. We were so moved by all your amazing suggestions and inspiring, personal notes, that we were truly wishing we had a cookbook to give away to each and every one of you. We feel so lucky to be connected with you guys, even in this tiny way. This Sunday’s links feature a selection ofthe suggestions and inspirations we received during the giveaway. We wish we could share them all because every one was amazing, but the list would be much too long, so there’s just a snippet below. So much good stuff there! Enjoy your Sunday :)

Books

• The Book of Joy: Lasting Happiness in a Changing World (by the Dalai Lama) – from Angelina
• Radical Beauty: How to Transforms Yourself from the Inside Out – from Danae
• A People’s History of the United States – Kendal says, ‘it’s inspired me to think about our history in the Big Picture, and even helps a little with not getting too bogged down by all the bad news that’s out there. The main thing I think we need to do in these times is take care of ourselves and each other.’
• You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life– from Susan
• Consolations: The Solace, Nourishment and Underlying Meaning of Everyday Words – from Dina
• Anam Cara: Spiritual Wisdom from the Celtic World – from Elizabeth

Cookbooks, Nutrition, Food