Honey Roasted Parsnip and White Bean Dip with Rosemary Pita Chips

Ingredients

• •4 medium parsnips, peeled and chopped (approximately 2 cups)
• •2 tablespoons honey
• •2 tablespoons olive oil, divided
• •1 teaspoon salt, divided
• •1/2 teaspoon black pepper
• •1 can (15 oz) white beans, drained and rinsed
• •2 cloves garlic, minced
• •2 tablespoons lemon juice
• •1 teaspoon fresh rosemary, finely chopped
• •4 whole pita breads, cut into wedges
• •1/2 teaspoon dried rosemary

Instructions

1. 1

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

2. 2

   Place the chopped parsnips on the baking sheet and drizzle with 1 tablespoon of olive oil, honey, 1/2 teaspoon of salt, and black pepper. Toss to coat evenly.

3. 3

   Roast the parsnips in the oven for 25-30 minutes, or until they are golden brown and tender, flipping halfway through for even cooking.

4. 4

   While the parsnips are roasting, prepare the pita chips. Place the pita wedges on another baking sheet and drizzle with the remaining 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of dried rosemary and 1/2 teaspoon of salt, tossing to coat.

5. 5

   Bake the pita chips in the oven alongside the parsnips for 8-10 minutes, or until they are golden and crispy. Remove and set aside to cool.

6. 6

   Once the parsnips are roasted, transfer them to a food processor along with the white beans, minced garlic, lemon juice, and fresh rosemary.

7. 7

   Blend the mixture until smooth and creamy, stopping to scrape down the sides as needed. Adjust the seasoning with additional salt or lemon juice to taste.

8. 8

   Transfer the dip to a serving bowl and drizzle with a small amount of olive oil for garnish, if desired.

9. 9

   Serve the honey-roasted parsnip and white bean dip with the rosemary pita chips and enjoy!