Cumin Roasted Pumpkin and Parsley Root with Hummus Dressing

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

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.
Meanwhile, toss the chickpeas with the remaining spiced oil until coated. Set aside.
For the hummus dressing, blend all the ingredients until smooth. Season to taste.
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.

22 comments:

Tom 9/1/26 12:19: ...Amy, another artistic masterpiece.
ellie 9/1/26 13:11: So beautiful! Just what I need for the weekend!
Caitlin&Megan 9/1/26 13:11: Amazing! I need this!
Kathylorraine 9/1/26 13:18: Good morning Sounds delicious
Happy Friday
David M. Gascoigne, 9/1/26 13:19: Great treatment of old favourites.
Lola Martínez 9/1/26 13:28: Al ver la receta solo se me ocurre decir que tiene un aspecto estupendo, al horno es como más me gusta la calabaza y combinarla con hummus me parece de lo más interesante.
DEZMOND 9/1/26 13:35: I absolutely adore roasted parsley and parsnips! I went to the local shop and green grocers to buy some as tonight we might have ice rain and I will not be able to move out of the palace till Monday. It was minus 17 last night LOL
eileeninmd 9/1/26 15:21: Looks like healthy and delicious treat.
Take care, enjoy your day and have a great weekend.
sotis 9/1/26 17:40: je me régale rien qu'en lisant ta recette!!! bisous
Brian's Home Blog 9/1/26 17:45: Boy does that look great, I'd sure enjoy it!
Stefania 9/1/26 17:54: Mi piace tantissimo la zucca e non l'ho mai provato arrostita.
Deve essere davvero gustosa
Laura. M 9/1/26 18:24: Me encanta la calabaza. Buena receta nos dejas.
Feliz 2026 Angie.
Un abrazo.
Cocoa and Lavender 9/1/26 20:37: Are parsley roots the same as parsnips? It looks like it. I love them and the combination with the sweet pumpkin and the spices sounds wonderful. Another lovely dish, Angie! ~ David
roentare 9/1/26 23:04: A hearty dish indeed
J.P. Alexander 10/1/26 00:00: Gracias por la receta. Te mando un beso.
Cooking Julia 10/1/26 00:27: I love roasted vegetables like yours, a wonderful dish for me!
DeniseinVA 10/1/26 00:34: Your photos always draw me right in. I love the look of this latest recipe. Looks delicious!
Linda's Relaxing Lair 10/1/26 01:18: Lovely presentations, Angie!
Anonymous 10/1/26 05:22: I would eat this with a huge smile!
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 10/1/26 06:56: Looks tempting and nice, Angie.
Breathtaking 10/1/26 08:33: Hello Angie :)
Thank you for your nice get well wishes. I wish you a happy and healthy New Year.
This meal looks delishously tempting, and also healthy. I love roasted vegetables
All the best.
Sonjia.
Anonymous 10/1/26 09:23: I’ve never heard of parsley roots as substantial Angie, I think we call them parsnips. A lovely combo of flavours, and perfect as a side dish for dinner. I’ll save this one for our Winter. Thanks, Pauline Happy Retirees Kitchen (https://happyretireeskitchen. blogspot.com)