Tabbouleh is normally made with couscous or bulghur wheat, but this recipe uses creamy mineral-rich parsnips, which add a real nuttiness to the tabbouleh.  Including walnuts to your hummus adds more fibre and extra omega-3 essential fats, plus great flavour!

Serves 4

2 large parsnips, peeled
2 tomatoes, diced
½ cucumber, diced
large handful mint leaves, finely chopped
large handful parsley leaves, finely chopped
large handful coriander leaves, finely chopped
juice of 1 lime
4-5 tbsp extra virgin olive oil
75g walnuts
1 garlic clove, peeled and chopped
1 x 400g can chickpeas, drained
1 ½ tbsp tahini paste

  • Place the parsnips in a food processor and process until they resemble breadcrumbs.
  • Transfer to a bowl and add the tomatoes, cucumber, chopped herbs, ½ the lime juice, 1 tbsp olive oil and seasoning to taste.
  • To make the hummus, place the walnuts, garlic and chickpeas in the food processor (no need to wash it out!), and process to breakdown.  Add the tahini, remaining lime juice and olive oil and seasoning to taste.  Add a little water if it needs loosening.


Recipe ©Joy Skipper
Photo courtesy of


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