Looking for more stunning side dishes? These side dish recipes cover the classics like potato puree and creamy polenta, but also your favourite vegetables with a twist.
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.
This recipe was published in 2010 and updated in 2023.Note