Vegan parsnip and hazelnut spread

Peel the parsnips and cut into small pieces. Then cook the parsnips in plenty of salted boiling water for about 15 minutes or until tender.
In the meantime, drain the white beans. Wash the thyme, shake dry and pluck the leaves.
Now place the parsnips and beans in a tall container, add the lemon juice and hazelnut paste and blend until you get a creamy spread.
Finally, season the spread with salt and pepper and fold in the thyme.

Bon appétit!

Tip: The spread tastes great on bread or as a dip.