Recipe

Roast cumin pumpkin and parsnip with hummus dressing

This delicious roast cumin pumpkin, chickpea and hummus salad makes the perfect side dish for a gourmet dinner spread, or enjoy it on it's own as a healthy but filling vegetarian dish.

Jul 07, 2016 2:42am
  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Roast cumin pumpkin and parsnip with hummus dressing
  • 500 gram jap pumpkin
  • 4 small_piece parsnips (320g), halved lengthways
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon cumin seeds
  • 2 teaspoon ground coriander
  • 800 gram canned chickpeas (garbanzo beans), drained, rinsed
  • 200 gram sourdough bread, torn into small chunks
  • 1/4 cup (60ml) olive oil, extra
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves, torn
  • 1/2 cup loosely packed fresh mint leaves, torn
Hummus dressing
  • 1 tablespoon tahini
  • 1/2 cup (120g) sour cream
  • 2 tablespoon lemon juice
  • 1/4 teaspoon paprika
  • 1 pinch cayenne pepper
  • 1/4 (60ml) cold water

Method

Roast cumin pumpkin and parsnip with hummus dressing
  • 1
    Preheat oven to 220°C.
  • 2
    Cut unpeeled pumpkin into wedges. Place pumpkin and parsnips in a large bowl with oil and spices; season. Toss to combine. Place vegetables, in a single layer, on two bakingpaper-lined oven trays; reserve spiced oil in the bowl. Roast vegetables 30 minutes, turning once during cooking.
  • 3
    Meanwhile, stir 3/4 cup of the chickpeas into reserved spiced oil until coated; reserve.
  • 4
    Make hummus dressing: blend remaining 2 cups chickpeas with dressing ingredients until smooth. Season to taste.
  • 5
    Toss bread on an oven tray with extra oil until evenly coated; season. Cook bread on separate shelf in oven 8 minutes, stirring occasionally, or until bread is browned and crisp.
  • 6
    Add reserved chickpea mixture to vegetables; roast further 10 minutes or until vegetables are tender. Place vegetables and chickpeas on a serving platter with bread; drizzle with dressing and scatter with herbs.

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