Name: Roast cumin pumpkin and parsnip with hummus dressing
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 500 gram jap pumpkin; 4 small parsnips (320g), halved lengthways; 1/4 cup (60ml) olive oil; 1 tablespoon cumin seeds; 2 teaspoon ground coriander; 800 gram canned chickpeas (garbanzo beans), drained, rinsed (use these for the hummus also); 200 gram sourdough bread, torn into small chunks; 1/4 cup (60ml) olive oil, extra; 1/2 cup loosely packed fresh flat-leaf parsley leaves, torn; 1/2 cup loosely packed fresh mint leaves, torn; Hummus dressing; 1 tablespoon tahini; 1/2 cup (120g) sour cream; 2 tablespoon lemon juice; 1/4 cup paprika; 1 pinch cayenne pepper; 1/4 (60ml) cold water

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.

Skip to Recipe

Serves 6

Prep

15M

Cook

50M

Total

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.

Ingredients

500 gram jap pumpkin

4 small parsnips (320g), halved lengthways

1/4 cup (60ml) olive oil

1 tablespoon cumin seeds

2 teaspoon ground coriander

800 gram canned chickpeas (garbanzo beans), drained, rinsed (use these for the hummus also)

200 gram sourdough bread, torn into small chunks

1/4 cup (60ml) olive oil, extra

1/2 cup loosely packed fresh flat-leaf parsley leaves, torn

1/2 cup loosely packed fresh mint leaves, torn

Hummus dressing

1 tablespoon tahini

1/2 cup (120g) sour cream

2 tablespoon lemon juice

1/4 cup paprika

1 pinch cayenne pepper

1/4 (60ml) cold water

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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