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 coconut 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


To roast the parsnips

  1. 1

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

  2. 2

    Add to a large roasting pan. Roast for 20 minutes at 160°C/fan 140°C/gas mark 3, then turn. 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. 1

    Caramelise the walnuts by adding the coconut oil & maple syrup to a small pan and heating on a low heat until everything combines. Add in the nuts and toss thoroughly so that they are well coated.

  2. 2

    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. 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. 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. 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. 

To assemble

  1. 1

    Firstly add the creamy houmous to a medium dish. 

  2. 2

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

  3. 3

    Drizzle with a little extra virgin olive oil if desired. 

Nutritional Details

Each serving provides
  • Energy 699kj 167kcal 8%
  • Fat 11.0g 16%
  • Saturates 1.5g 8%
  • Sugars 2.9g 3%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

11.0g carbohydrate 2.9g fibre 5.2g protein

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