Roasted Parsnip Hummus With Warm Spiced Chickpeas And Parsnip Chips

• 2 1/4 lb parsnips, peeled, coarsely chopped
• 2/3 cup olive oil, plus 2 tbsp
• 2 cloves garlic, minced
• 2 tbsp tahini
• 3/4 cup vegetable stock
• 1/2 tbsp apple cider vinegar
• 1 tbsp coarsely chopped fresh flat-leaf parsley leaves
• 2 None flatbreads, toasted, torn into large pieces
• 1 lb medium parsnips, peeled, cut into ribbons with a vegetable peeler
• 2 None medium red onions, peeled, halved, sliced
• 1 (28 oz) canned chickpeas, drained, rinsed
• 2 cloves garlic, sliced
• 1 tbsp cumin seeds
• 2 tsp ground coriander
• 1/2 tsp chili flakes
• 2 tbsp pomegranate molasses

1. Preheat oven to 350u0b0F. Line a large baking tray with parchment paper. Toss parsnips with 2 tbsp oil and arrange on prepared tray. Season and roast for 45 mins, or until tender. Let cool slightly then transfer to a food processor along with garlic, tahini, stock, remaining oil and vinegar. Process until smooth. Season to taste.
2. Increase oven to 425u0b0F. To make the parsnip chips, line 2 large baking trays with parchment paper. Place parsnip ribbons on trays and lightly coat with cooking oil. Season. Bake for 10 mins, turning halfway, or until golden.
3. Meanwhile, to make the warm spiced chickpeas, heat oil in a large frying pan over medium heat. Cook onions, stirring occasionally, for 8 mins, or until soft. Add chickpeas and garlic. Cook, stirring, for 3 mins. Stir in spices and cook for 2 mins. Stir in pomegranate molasses and season.
4. Spread parsnip hummus on a serving platter. Top with spiced chickpeas and parsley. Serve with toasted flatbread and parsnip chips.

parsnips, olive oil, garlic, tahini, vegetable stock, apple cider vinegar, parsley, flatbreads, parsnips, red onions, chickpeas, garlic, cumin seeds, ground coriander, chili flakes, molasses

Taken from recipes-plus.com/api/v2.0/recipes/35293 (may not work)