With roasted parsnip chips and flatbread
Serves 8
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Get your boost of plant-based protein in our roasted parsnip hummus recipe, which comes with chickpeas, pomegranate molasses, caramelised onions and parsnip chips. Pair with bread to ensure satiety or have it as it is as the ultimate healthy snack.


  • 4 bunch parsnips (1 kg), peeled, chopped coarsely
  • 2 tbsps olive oil
  • 2 clove garlic, crushed
  • 2 tbsps tahini
  • ¾ cup (180 ml) vegetable stock
  • ⅔ cup (160 ml) olive oil, extra
  • 1½ tbsps apple cider vinegar
  • ¼ cup coarsely chopped fresh flat-leaf parsley leaves
  • 2 Lebanese flatbreads, toasted, torn into large pieces
  • 2 medium piece parsnips (500 g), peeled
  • Cooking oil spray
  • 2 tbsps olive oil
  • 2 medium piece red onions (340 g), halved, sliced
  • 800 g canned chickpeas (garbanzo beans), drained, rinsed
  • 2 clove garlic, sliced
  • 1 tbsps cumin seeds
  • 2 tsps ground coriander
  • ½ tsp chilli flakes
  • 2 tbsps pomegranate molasses

Preheat oven to 180 C. Line a large oven tray with baking paper. Combine parsnip and oil on tray. Season. Roast 45 mins or until tender; cool slightly.


Increase oven to 220 C.


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 mins, turning halfway through cooking time, or until golden.


Process roasted parsnips with garlic, tahini, stock, extra oil and vinegar until mixture is smooth. Season to taste.


Make warm spiced chickpeas: Heat oil in a large frying pan over medium heat; cook onion, stirring occasionally, for 8 mins or until soft. Add chickpeas and garlic; cook, stirring, for 3 mins. Stir in spices and chilli; cook for 2 mins. Stir in pomegranate molasses; season with salt.


Spread parsnip hummus on a platter, top with spiced chickpeas and parsley. Serve with bread pieces and parsnip chips.

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

Photo: bauersyndication.com.au

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