Ingredients
Method
1.Preheat oven to 180°C. Line a large oven tray with baking paper. Combine parsnip and oil on tray. Season. Roast 45 minutes or until tender; cool slightly.
2.Increase oven to 220°C.
3.Make parsnip chips: Line two large oven trays with baking paper. Using a vegetable peeler, thinly peel parsnips into ribbons. Place on trays; lightly spray with cooking oil. Season. Bake for 10 minutes, turning halfway through cooking time, or until golden.
4.Process roasted parsnips with garlic, tahini, stock, extra oil and vinegar until mixture is smooth. Season to taste.
5.Make warm spiced chickpeas: Heat oil in a large frying pan over medium heat; cook onion, stirring occasionally, for 8 minutes or until soft. Add chickpeas and garlic; cook, stirring, for 3 minutes. Stir in spices and chilli; cook for 2 minutes. Stir in pomegranate molasses; season with salt.
6.Spread parsnip hummus on a platter, top with spiced chickpeas and parsley. Serve with bread pieces and parsnip chips.
Do ahead: Parsnip hummus and spiced chickpeas can be made a day ahead; refrigerate in separate airtight containers. Reheat gently before serving.
Note
