Mediterranean Bento


I am SO excited about sharing this Roasted Parsnip Hummus recipe!!! I know, I know! I am not even a parsnip fan, but please promise me you will try this recipe if you are a hummus fan. I was the biggest skeptic, but it is SO good! It’s perfectly dippable just like bean filled hummus. For people who have digestive trouble with beans or who want to try a creative way to eat other vegetables, this might be just the recipe. Parsnips are the ones that look like a white carrot (that you probably pass over to get to the carrots!). The chicken in this box is simply a baked and cubed chicken breast seasoned with a little olive oil and greek seasoning (or you could use some oregano, basil, salt and pepper).

Bento Contents:

  • Greek Seasoned Chicken

  • Cucumbers, Olives, Cherry Tomatoes

  • Red and Green Grapes

  • Roasted Parsnip Hummus

Roasted Parsnip Hummus


  • 2 pounds parsnips, peeled, cut into 1” pieces

  • 2 large garlic cloves

  • 1 T extra virgin olive oil

  • 1/3 cup tahini

  • 1/3 cup extra virgin olive oil

  • 1 lemon, juiced

  • 1 tsp. Sea salt

  • 1/3-1 cup water

  • 2 dashes hot sauce such as Cholula or Tobasco, optional


  1. Preheat oven to 375° F. Place parsnips and garlic cloves onto a parchment paper-covered baking sheet. Drizzle the 1 T. EVOO over and mix well with your hands.

  2. Bake for 15 minutes until parsnips are soft when pierced with a fork.

  3. Remove from the oven. Place the roasted parsnips and garlic into a food processor or blender along with the tahini, EVOO, lemon juice, salt, 1/3 cup of hot water, and hot sauce. Puree until smooth. Taste for seasoning and add more water as needed to achieve desired consistency.