Cut the parsnips up into chunks then add them to the bowl with the oil and salt. Mix well.
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.
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.
Cook for a few minutes until caramelised and nice and toasted. Add the salt and them remove from the pan and allow to cool.
Add all the houmous ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes).
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.
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.
Firstly add the creamy houmous to a medium dish.
Top with the crispy chickpeas, caramelised walnuts, pomegranate seeds, toasted pine nuts, fresh thyme.
Drizzle with a little extra virgin olive oil if desired.