Parsnip & Coconut Dip
Nothing makes me happier than a fresh homemade dip and crackers! Perfect for on any platter, in a sandwich or wrap and even used as a thick dressing in a salad.
1 can drained cannellini beans (keep the liquid)
1 tbs tahini
2 tbs shredded coconut
1/2 tsp fennel seeds
1 tsp @pickldit coconut spice mix or 1 tsp cumin
1/4 tsp salt
1/2 cup of liquid from the can of cannellini beans
Pre-heat the over 180 C degrees
Roast the parsnips
Slice length ways and scoop out flesh.
Place in a blender with all other ingredients and blend together until smooth.
Add more water for a thinner dip consistency or less for a thicker one.
Sprinkle with some fennel seeds and serve with crackers.
Serve with my cumin and fennel seeds crackers and enjoy!