Ingredients
Scale
- 3 medium parsnips, washed and cut into 1 inch pieces
- 1–2 cloves garlic, peeled and chopped fine
- 1/4 cup + 2 TBS olive oil
- 1/4 cup + 2 TBS tahini
- 1/4 cup fresh lemon juice
- 1/2 tsp cumin powder
- 1/2 tsp celtic sea salt (I use this ONE)
- pepper to taste
- filtered water
Instructions
- Steam parsnips until soft (about 8-10 minutes) Let cool
- Puree cooled parsnips, 3 TBS water, and garlic in food processor until smooth
- Add rest of ingredients and process again until creamy and smooth
- Add water in small amounts to reach desired consistency
- Adjust ingredients to your liking (garlic, lemon, cumin, salt, pepper, and olive oil)
- Enjoy
- Store in covered glass container for 4-5 days in fridge