Creamy Roasted Parsnip and White Bean Dip with Herb Olive Oil

Ingredients

• •4 parsnips, peeled and chopped
• •3 tablespoons olive oil, divided
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 can (15 ounces) white beans, drained and rinsed
• •2 cloves garlic, minced
• •2 tablespoons fresh lemon juice
• •2 tablespoons tahini
• •1/4 cup water (or as needed for consistency)
• •1 tablespoon fresh parsley, chopped (for garnish)
• •1 tablespoon fresh dill, chopped (for garnish)
• •1 teaspoon fresh thyme leaves
• •1/2 teaspoon smoked paprika (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Place the peeled and chopped parsnips on the baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.

3. 3

   Roast the parsnips in the preheated oven for 25–30 minutes, or until they are tender and golden brown, turning them halfway through cooking for even caramelization.

4. 4

   While the parsnips are roasting, prepare the herb olive oil. In a small bowl, combine 2 tablespoons of olive oil, fresh thyme leaves, parsley, and dill. Set aside to infuse.

5. 5

   Once the parsnips are roasted, transfer them to a blender or food processor. Add the white beans, minced garlic, lemon juice, tahini, and 1/4 cup of water. Blend until smooth and creamy, stopping to scrape down the sides as needed.

6. 6

   If the dip is too thick, add more water, 1 tablespoon at a time, until the desired consistency is reached. Taste and adjust seasoning with additional salt or lemon juice if needed.

7. 7

   Transfer the dip to a serving bowl. Drizzle the herb-infused olive oil over the top and sprinkle with smoked paprika if desired.

8. 8

   Garnish with additional fresh parsley or dill for a pop of color and serve with pita bread, vegetable sticks, or crackers. Enjoy!