Cumin Roasted Pumpkin and Parsley Root with Hummus Dressing

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This delicious, hearty warm salad is full of flavour from the spiced olive oil, sweetness from root vegetables and a good amount of crunch from chickpeas. It makes a perfect side dish or enjoy it on it's own as a lunch. The creamy, tangy hummus dressing comes together with just a few ingredients and so easy to make.

 

Cumin Roasted Pumpkin and Parsley Root with Hummus Dressing

inspired and adapted from Womensweeklyfood

	Hummus Dressing
700 g Hokkaido pumpkin, cut into wedges 400 g Parsley roots, halved lengthways 80 ml Olive oil 1½ tbsp Cumin seeds 2 tsp Ground coriander Sea salt and black pepper 200 g Cooked chickpeas, drained 2 tbsp Flat-leaf parsley leaves, roughly chopped 2 tbsp Dill, roughly chopped	160 g Cooked chickpeas 1 tbsp Tahini 120 g Greek yoghurt 1 Garlic clove 2 tbsp Lemon juice ½ tsp Paprika powder 1 pinch Cayenne pepper 4-5 tbsp Cold water Sea salt and black pepper

1. Preheat oven to 200C/400F. Cut the pumpkin into wedges and half the parsley roots lengthways. Place pumpkin wedges and parsnip halves in a large bowl with olive oil, cumin seeds and ground coriander. Season to taste. Toss to combine. Place vegetables, in a single layer, on a large oven tray. Roast vegetables 30 minutes, turning once during cooking.
2. Meanwhile, toss the chickpeas with the remaining spiced oil until coated. Set aside.
3. For the hummus dressing, blend all the ingredients until smooth. Season to taste.
4. Add reserved chickpea mixture to vegetables and roast for a further 10 minutes or until vegetables are tender. Place vegetables and chickpeas on a serving platter and scatter with herbs. Serve with the prepared dressing.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com