Christmas houmous

To roast the parsnips

1. 1

   Cut the parsnips up into chunks then add them to the bowl with the oil and salt. Mix well. 

2. 2

   Add to a large roasting pan. Roast for 20 minutes at 160°C/fan 140°C/gas mark 3, then turn. Continue to roast for a further 15-20 minutes until the parsnips are cooked and golden brown. Remove from the oven to cool. 

To caramelise the nuts

1. 1

   Caramelise the walnuts by adding the coconut oil & maple syrup to a small pan and heating on a low heat until everything combines. Add in the nuts and toss thoroughly so that they are well coated.

2. 2

   Cook for a few minutes until caramelised and nice and toasted. Add the salt and them remove from the pan and allow to cool.

To make the houmous

1. 1

   Add all the houmous ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes). 

To make the crispy chickpeas

1. 1

   Drain the chickpeas and then add them to a baking tray, sprinkle over the spices stir to combine. Pour over the oil then stir again to make sure everything is well coated with the spices and oil.

2. 2

   Pop them in the oven at 160°C/fan 140°C/gas mark 3 and bake for around 15 minutes until lovely and crispy. Set aside. 

To assemble

1. 1

   Firstly add the creamy houmous to a medium dish. 

2. 2

   Top with the crispy chickpeas, caramelised walnuts, pomegranate seeds, toasted pine nuts, fresh thyme. 

3. 3

   Drizzle with a little extra virgin olive oil if desired.