Roasted parsnip hummus with warm spiced chickpeas

Ingredients

• 4 bunches parsnips (1kg), peeled, chopped coarsely
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 2 tablespoons tahini
• 3/4 cup (180ml) vegetable stock
• 2/3 cup (160ml) olive oil, extra
• 1 1/2 tablespoon apple cider vinegar
• 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
• 2 lebanese flatbreads, toasted, torn into large pieces
• 2 medium_piece parsnips (500g), peeled
• cooking oil spray
• 2 medium_piece red onions (340g), halved, sliced
• 800 grams (1½ pounds) canned chickpeas (garbanzo beans), drained, rinsed
• 2 cloves garlic, sliced
• 1 tablespoon cumin seeds
• 2 teaspoons ground coriander
• 1/2 teaspoon chilli flakes
• 2 tablespoons pomegranate molasses