Festive Parsnip Hummus with Crispy Chickpeas

Wed, 20 November 2024

Appreciate the small and simple things.

The simplest things can bring the most happiness and only those who have patience to do the simple things perfectly will acquire the skill to do difficult things easily so let’s strip it back as everyone loves houmous! So why not try this special festive version at your get together this year for something a bit different. It’s a handy one to pop into your culinary toolbox for the festive holidays served with warm flat breads.

 

Ingredients –

For the houmous

· 3 medium parsnips peeled and trimmed

· 1 tsp olive oil

· ½ tsp sea salt

· ½ can chickpeas, drained

· 2 cloves garlic

· 2 tbsp good quality tahini

· 1 tbsp extra virgin olive oil

· ½ tsp cumin seeds

· 2-4 tbsp water

· Juice 1 lemon

· 1 tbsp fresh thyme leaves

 

For the crispy chickpeas

· ½ can chickpeas, drained

· ½ tsp ground cumin

· ½ tsp turmeric

· ½ tsp ground coriander

· ½ tsp chilli flakes

· Twist black pepper

· 1 tsp olive oil

 

For the caramelised walnuts

· 50g walnuts

· 1 tsp oil

· 1 tsp maple syrup

 

For the toppings

· 1 tbsp Extra virgin olive oil (optional)

· 3 tbsp pomegranate seeds

· 2 tbsp toasted pine nuts

· Fresh thyme

 

Method –

To roast the parsnips

1. Cut the parsnips up into chunks then add them to the bowl with the oil and salt. Mix well.

2. Add to a large roasting pan. Roast for 20 minutes at 160°C/fan 140°C/gas mark 3, then turn.

3. Continue to roast for a further 15-20 minutes until the parsnips are cooked and golden brown. Remove from the oven to cool.

 

To caramelise the nuts

1. Caramelise the walnuts by adding the oil & maple syrup to a small pan and heating on a low heat until everything combines.

2. Add in the nuts and toss thoroughly so that they are well coated.

3. Cook for a few minutes until caramelised and nice and toasted. Add the salt and them remove from the pan and allow to cool.

To make the houmous

1. Add all the houmous ingredients to a food processor or high-speed blender and blitz until very smooth and creamy (2-3 minutes).

 

To make the crispy chickpeas

1. Drain the chickpeas and then add them to a baking tray, sprinkle over the spices stir to combine. Pour over the oil then stir again to make sure everything is well coated with the spices and oil.

2. Pop them in the oven at 160°C/fan 140°C/gas mark 3 and bake for around 15 minutes until lovely and crispy. Set aside.

 

The Construction

1. Firstly, add the creamy houmous to a medium dish.

2. Top with the crispy chickpeas, caramelised walnuts, pomegranate seeds, toasted pine nuts, fresh thyme.

3. Drizzle with a little extra virgin olive oil if desired.

4. Serve with warm flatbreads and enjoy