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.


  • 3 Parsnips

  • 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


  1. Pre-heat the over 180 C degrees

  2. Roast the parsnips

  3. Slice length ways and scoop out flesh.

  4. Place in a blender with all other ingredients and blend together until smooth.

  5. Add more water for a thinner dip consistency or less for a thicker one.

  6. Sprinkle with some fennel seeds and serve with crackers.

    Serve with my cumin and fennel seeds crackers and enjoy!