Roasted Radish Rosemary Hummus
So long April showers and welcome May flowers! May always seems to be such a fun, celebratory, feminine month. Obviously Mother’s Day is a feminine celebration. But I feel like there’s always a bunch of bridal showers in the month of May, as everyone is getting ready for the summer wedding season.
If you’re hosting a bridal shower or a Mother’s Day brunch, this pretty pink dip is perfect for you! It’s pretty, girly, and has a very mild taste and creamy texture that pairs well with a variety of foods.
Wait…did I just describe something with radish as mild?! I sure did! You guys know I love to play with my food and experiment with new foods and preparing them different ways.
Radishes, when eaten raw, have a very bright, strong, and peppery flavor. Which I love sometimes…but other times I want something a little more mellow. I’ve seen that you can cook radishes and have heard that changes the flavor a bit. So I gave it ago!
I drizzled my rinsed and trimmed radishes on a baking sheet with olive oil, pink Himalayan salt, and a freshly cracked pepper. After roasting for a while I was so pleasantly surprised to see how the radishes transformed!
They became much softer, and the roasting really made the radishes almost juicy to bite into. The flavor drastically mellowed to one I found so delightful! They’re certainly delicious to eat at this point on their own, perhaps alongside a roast chicken. But I wasn’t done playing yet!
To make this hummus I paired it with two ingredients I thought would really enhance the new, more-mellow roasted radishes: mild, creamy cannellini beans and earthy rosemary. I also used one of my favorite homemade hummus tricks to keep the hummus a bit lighter: I swapped out a quarter cup of extra virgin olive oil for low sodium vegetable broth.
We have enjoyed this hummus so many ways. We’ve dipped radishes (raw and roasted alike!) in it, we’ve had it with pretzels and crackers, and on grilled panini sandwiches (seen above on gluten free bread with Vermont extra sharp cheddar, spinach, bacon, and roasted radish rosemary hummus)! So good!
Don’t forget to pin the image below to save it for the next brunch or shower you host! Be well!
Ingredients
For the roasted radishes:
- 2 cups radishes cleaned and stems trimmed
- 2 teaspoons olive oil
- pinch of salt and pepper
For the hummus:
- the roasted radishes
- 1 can cannellini beans drained and rinsed
- 1/4 cup low sodium vegetable broth
- 1/2 teaspoon dried rosemary
- salt to taste
Instructions
- Preheat oven to 400 degrees. Place radishes on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast 35-40 minutes, or until radishes are soft and tender (cooking time may vary based on how small or large radishes are).
- Once radishes have cooled, combine in a blender: roasted radishes, beans, broth, and rosemary. Blend for 30-60 seconds or until pureed smooth. Taste and add a pinch of salt if desired.
- Store in a sealed, airtight container in the refrigerator up to a week.
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