This dip is so Christmassy it jingles. Chestnuts and parsnips are both in season and complement each other perfectly. Using caraway and black pepper Rysp to scoop your dip is ideal. Serves 6 hungry people - or 4 people at PlainTasty Towers!!
200g chestnuts (in shells), roasted in a hot oven for approx 15 mins
150g parsnips, chopped
Juice of 1 lemon
1 finely chopped garlic clove
60ml olive oil
2 tsp ground cumin
2 tsp paprika
2 tsp tahini
Simmer the peeled chestnuts and chopped parsnips for 20 mins. Drain, reserving 2-3 tbsp of the cooking water. Use a food processor to blend all the ingredients, bar the tahini - if it feels too thick then add some of the reserve liquid. Add the tahini and blend again.
Use your Rysp to scoop and no double dipping!