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  • 1½ pounds parsnips

  • 1 teaspoon salt

  • 3 tablespoons olive oil

  • 3 garlic cloves, chopped

  • 2 cups canned white beans, drained and well-rinsed

  • ½ cup tahini

  • ½ cup lemon juice

  • 1.5 teaspoons cumin

  • 1.5 teaspoons ground coriander

  • ⅛ teaspoon cayenne, or to taste

  • Preheat an oven to 425 F.

Ingredients

This delicious dip, served with crudities and chips, can be an hors d’oeuvre at a social gathering or a starter for the table. It is best made in advance of serving, giving some time for the flavors to come together. Refrigerated, it will keep for up to a week.

PARSNIP & WHITE BEAN DIP

  1. Peel the parsnips.

  2. Cut them into julienne pieces, 2 x ¼ inches approximately.

  3. Mix them with the salt and oil, spread them out on a ridged oven sheet and, turning them over once or twice, roast until tender and brown, about 25 minutes. Let cool.

  4. Place all the other dip ingredients in a food processor and pulse chop a few times. Add the parsnips and process smooth or slightly chunky, according to your preference. Sample for salt and seasoning.

Instructions

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