Recipe

Roasted parsnip hummus with warm spiced chick peas

Oct 31, 2011 1:00pm
  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 8
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Ingredients

Roasted parsnip hummus with warm spiced chick peas
  • 4 bunch parsnips (1kg), peeled, chopped coarsely
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 2 tablespoon tahini
  • 3/4 cup (180ml) vegetable stock
  • 2/3 cup (160ml) olive oil, extra
  • 1 1/2 tablespoon apple cider vinegar
  • 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
  • 2 lebanese flatbreads, toasted, torn into large pieces
  • 2 medium_piece parsnips (500g), peeled
  • cooking oil spray
  • 2 tablespoon olive oil
  • 2 medium_piece red onions (340g), halved, sliced
  • 800 gram (1½ pounds) canned chickpeas (garbanzo beans), drained, rinsed
  • 2 clove garlic, sliced
  • 1 tablespoon cumin seeds
  • 2 teaspoon ground coriander
  • 1/2 teaspoon chilli flakes
  • 2 tablespoon pomegranate molasses

Method

Roasted parsnip hummus with warm spiced chick peas
  • 1
    Preheat oven to 180°C. Line a large oven tray with baking paper. Combine parsnip and oil on tray. Season. Roast 45 minutes or until tender; cool slightly.
  • 2
    Increase oven to 220°C.
  • 3
    Make parsnip chips: Line two large oven trays with baking paper. Using a vegetable peeler, thinly peel parsnips into ribbons. Place on trays; lightly spray with cooking oil. Season. Bake for 10 minutes, turning halfway through cooking time, or until golden.
  • 4
    Process roasted parsnips with garlic, tahini, stock, extra oil and vinegar until mixture is smooth. Season to taste.
  • 5
    Make warm spiced chickpeas: Heat oil in a large frying pan over medium heat; cook onion, stirring occasionally, for 8 minutes or until soft. Add chickpeas and garlic; cook, stirring, for 3 minutes. Stir in spices and chilli; cook for 2 minutes. Stir in pomegranate molasses; season with salt.
  • 6
    Spread parsnip hummus on a platter, top with spiced chickpeas and parsley. Serve with bread pieces and parsnip chips.

Notes

Do ahead: Parsnip hummus and spiced chickpeas can be made a day ahead; refrigerate in separate airtight containers. Reheat gently before serving.

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