INGREDIENTS
2 Tablespoons
coconut oil
1/4 cup
extra virgin olive oil
1 large
garlic clove
2 larges
garlic cloves
1/4 tsp
ground coriander
1 1/2 tsp
ground cumin
4 Tablespoons
lemon juice
1 lb
parsnips
3/4 tsp
pink himalayan salt
1 Tablespoon
red pepper flakes
6 Tablespoons
tahini
6 Tablespoons
water