Servings: 4 (click to scale)
Ingredients
- 1 cup parsnips
- 1/2 tsp olive oil
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 1 cup canned low sodium garbanzo beans low sodium, drained and rinsed
- 1 Tbsp fresh garlic peeled, chopped
- 1 each lemon
- 1 Tbsp tahini paste
- 1/4 cup water
- 1/4 cup olive oil
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Instructions
- Preheat oven to 450°F. Cut parsnips in 3" pieces to speed up cooking or leave whole. Toss is a bowl with first listed olive oil, salt and pepper. Place an baking tray and roast for about 20-30 minutes until fork tender. Let cool.
- Cut the tip of the parsnip off if desired. In a high speed blender add all of the ingredients except the second listed olive oil. Blend on high to make a smooth paste. Scrape sides if needed. With blender on high, slowly add the oil in a slow but steady stream until it's all incorporated. Taste and adjust seasoning if needed.
- Serve with toasted or fried pita, chips, vegetables or use as a spread.
Nutrition
Calories: 260kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 140mg | Fiber: 6g
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