- 1-1.5 pounds parsnips, peeled and sliced
- ¾ cup water
- 2 TBLS lemon juice
- Salt and pepper to taste
- 1 garlic clove, minced
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp ground cumin
- 3 TBLS olive oil + extra for drizzling
- ¼ cup tahini
Drizzle parsnips with oil and roast at 400 until tender. Add them and the rest of the ingredients except olive oil and tahini to food processor. Process until smooth. Combine olive oil and tahini until smooth, then slowly blend into parsnip mixture.