Roasted Kohlrabi Hummus

A vegetable based hummus is great to have on hand for a snack, as mayonnaise replacement, or to complete any meal with a boost of nutrition.


  • No kohlrabi? Try with carrot, parsnips, turnip, squash or beetroot instead. 
  • No shallot? Use any onion instead. 
  • No focaccia? Use sourdough bread instead. 
  • No cumin? Try with ground coriander or ground turmeric instead. 
  • No tahini? Feel free to do without! 
  • No rosemary? Use thyme instead. 

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4


200 g Kohlrabi (cut into chunks)

1 Shallot (peeled and cut in quarters)

3 Garlic cloves (peeled)

2 sprigs Rosemary

2 tbsp Olive oil

Salt & pepper

400 g Can chickpeas (drained)

2 tbsp Tahini

2 tbsp Lemon juice

For serving (optional):


a pinch of Ground cumin

1 tbsp Chickpeas

Cherry tomato (roasted)


  1. Preheat the oven to 190C/170C fan/5 gas mark. In a baking dish, add the rosemary, kohlrabi, shallot and garlic. Generously drizzle with olive oil, season with salt and pepper. Roast for 30 minutes, or until the kohlrabi is tender and lightly caramelised. 
  2. In a food processor, add the kohlrabi, shallot, garlic, chickpeas, tahini and lemon juice. Blend until smooth and creamy. If the hummus is too thick, and you are having difficulty blending it, add a good splash of water. Blend for 2-3 minutes, until really smooth.
  3. Serve garnished with a drizzle of extra virgin olive oil, bread of choice, chickpeas, cumin and tomatoes. 
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How to store

Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 2 months. To freeze, we recommend using silicone ice cube trays, to get small portions ready. 

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