Parsnip, bean and hazelnut dip

snacks
Parsnip, bean and hazelnut dip

Ingredients

serves 6–8
  • 500g parsnips, peeled and chopped
  • 2½ tbsp extra virgin olive oil
  • 2 garlic cloves
  • 225g baby plum tomatoes
  • 4 sprigs rosemary, finely chopped
  • 60g hazelnuts, peeled and toasted
  • 1 400g can butterbeans, drained and rinsed
  • Juice of 1½ lemons
  • 1 tsp sea salt, to taste
  • Ground black pepper, to taste
  • 2–4 tbsp water

Directions

Cooking mode
  1. Preheat the oven to 200°C. Prepare a large baking tray. Add the parsnips and brush with 1 tbsp olive oil. Place the garlic cloves in the middle. Cover loosely with foil and roast for 35 minutes.
  2. Prepare a small baking tray. Add the rosemary and tomatoes and coat with ½ tbsp oil. Roast for 20 minutes, until softened and starting to caramelise.
  3. Roughly chop 20g of the toasted hazelnuts and set aside.
  4. Add the remaining 40g of hazelnuts to a food processor, along with the parsnips, 1 tbsp olive oil, butterbeans, lemon juice, garlic, ground black pepper and salt. Process for 30 seconds. Add 2 tbsp water and process until smooth, scraping down the sides and adding a few tbsp water as needed. Season to taste, adding more lemon juice or salt as needed.
  5. Transfer to a serving bowl and spoon over the roasted tomatoes. Top with the remaining chopped hazelnuts and extra rosemary. Serve with grissini, crackers or crunchy veggies.
Baker Beanie Author

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