Name: Roasted parsnip hummus with warm spiced chick peas
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: 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

Ingredients

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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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