Every month in 2016 I’ll share four recipes as part of Dr. John Douillard’s 3-Season Diet Challenge. My intention is to help you discover the glow we can feel – inside-out – when we eat with the rhythm of the seasons. Each new harvest brings us into balance with the sun, snow, warmth, cold and other changes in the natural world and in our bodies. Starting with this recipe, I invite you to join me in savoring this month’s flavors while experiencing the personal transformation that can come from this ancient Ayurvedic approach to food! (Find more 3-Season Diet Challenge recipes in the categories to the left (under “Recipes”) or in the search bar above.) Enjoy! 

3 Season Diet Challenge with John Douillard


Well, hello! I am transitioning back from hiatus with micro-posts that are tickling my fancy, like this resourceful and palate-flattering spin on a classic hummus.

This can be whipped up in 25 minutes, before guests arrive for lunch. Make it the centerpiece and serve alongside fresh bread, hard-boiled eggs, slices of whatever cheese on hand and any special surprise you’ve been harboring in your pantry or freezer, like Nova Salmon (Wild for Salmon).

Ah, the gentle rutabaga, mellow in flavor and mild in color with butter and purple hues. Like turnips and carrots and beets, this winter root tends to make it’s nest in the refrigerator drawer. There are only so many gratinssoups and roasted medleys one can have before the weather begins to feel monotonous.

If you are not as familiar with rutabaga as you are with carrots and beets, I encourage you to go on a treasure hunt at your local grocery store or market. They are happily shaved into salads and prepared any other way you might a root, too!
RUTABAGA HUMMUS 2 rubutabaga humus 3 You can join the 3-season-diet challenge now by clicking the banner below!

3 Season Diet Challenge with John Douillard


Rutabaga Hummus

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings


  • Olive oil - 2 tablespoons
  • Rutabaga - 4 cups coarsely chopped
  • Carrots - 2 cups coarsely chopped
  • Tahini - 1/4 cup tahini
  • Garlic - 2 tablespoons coarsely chopped
  • Lemon juice - 1.5 tablespoons freshly squeezed
  • White miso - Optional: 1 tablespoon
  • Olive oil - 2 tablespoons
  • Garnish:
  • Sesame seeds - 1 teaspoon, toasted
  • Thyme - 1 teaspoon dried thyme
  • Red pepper flakes - 1 teaspoon
  • Sea salt - 1 teaspoon coarse (I love sel gris!)


  1. Fill a medium pot with water and salt it generously. Taste the water - it should remind you of an accidental ocean gulp. Add the rutabaga and carrots, and bring to a boil. Boil for about 15 minutes, or until the vegetables are fork-tender.
  2. Use a slotted spoon to transfer the vegetables from the pot to a food processor. (Save the broth for making soup).
  3. Add the tahini, garlic, lemon juice and miso to the food processor. Whip into a puree.
  4. While blending, pour the olive oil in a steady stream to bind the flavors and create a smoother consistency. If the hummus is too thick, add a tablespoon of the vegetable broth at a time.
  5. Garnish with a swirl of olive oil and sesame seeds, thyme, red pepper flakes and sea salt.
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