Parsnip, bean & hazelnut dip with sweet tomatoes
Parsnip, bean & hazelnut dip with sweet tomatoes
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Ingredients
Method
Preheat the oven to 190ºC, gas mark 5. Put the parsnips in a roasting tin that holds them in a snug single layer and toss with 1 tbsp olive oil. Season with black pepper and nestle the whole garlic bulb in the middle. Cover loosely with foil and roast for 40 minutes.
Meanwhile, combine the rosemary, chilli flakes, tomatoes and ½ tbsp oil in another roasting tin and roast for 20-25 minutes, until soft and just beginning to caramelise. Put the hazelnuts on a baking tray and roast for 7-8 minutes until golden, then allow to cool.
Roughly chop ¹⁄³ of the hazelnuts and set aside. Add the remaining ²⁄³ to the small bowl of a food processor with the roasted parsnips, remaining 1 tbsp olive oil, the butterbeans, lemon juice and the squeezed-out flesh of the roast garlic bulb (discard the papery skins). Whizz for 3 minutes until smooth, stopping to scrape down the sides of the bowl every now and then. Scoop into a wide serving bowl and spoon over the roast tomatoes, then scatter with the reserved chopped hazelnuts. Serve with the chicory leaves and toasted wholemeal pitta for dipping.
