Preheat the oven to 200°C (180°C fan) and gather your ingredients.
Add parsnips and garlic cloves to a roasting tray with a big pinch of salt and pepper, drizzle with the olive oil and roast for 25 minutes.
They should be nicely browned but not burnt. Toss half way through cooking to prevent this.
Add the tomatoes, thyme leaves, balsamic vinegar and beans plus a drizzle more of olive oil and seasoning.
Roast for another 20 minutes until the tomatoes are blistered.
Meanwhile, lightly toast the pine nuts in a dry pan over a medium heat for 1 minute, tossing frequently to prevent from burning. Remove from the pan and set aside.
Pour roasted vegetables into a food processor with the lemon juice and blitz until smooth.
Add a little hot water if needed to loosen, but it should be thick and spreadable.
Spread in a large bowl/platter. Drizzle with extra virgin olive oil and top with the pine nuts.