Roast cumin pumpkin and parsnip with hummus dressing

This delicious roast cumin pumpkin, chickpea and hummus salad makes the perfect side dish for a gourmet dinner spread, or enjoy it on it's own as a healthy but filling vegetarian dish.
roast cumin pumpkin and parsnip with hummus dressing
1H 5M

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.


Hummus dressing


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.


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