Pic of Parsnip & white bean hummus pincho with pickled carrot

Parsnip & white bean hummus pincho with pickled carrot

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Parsnip & white bean hummus pincho with pickled carrot

Starter Serves 6 1h
Pinchos are originally from the Basque country in the north of Spain. They are similar to tapas, but smaller in size and with a slice of crusty bread as a base. We have been inspired by this traditional food to create four pinchos recipes full of flavour and using vegetables that you will find in your veg boxes. Two popular root vegetables are the stars of this recipe. The addition of roasted parsnips in the white bean hummus brings a lovely sweetness, that contrasts beautifully with the sharpness of the pickled carrots. This vegan pincho is creamy, tasty and looks beautiful; no wonder it is one of our favourites. Easy and fun to make, pinchos are perfect if you don’t have a lot of experience in the kitchen. But don’t underestimate the power of them - although simple to make, they are always very popular at parties and gatherings and make great canapés.

Cook's notes

This recipe compilation shows you that any vegetable can be used to make a pincho. We encourage you to create your own seasonal recipes, playing around by combining flavours, textures and colours. You will be surprised how rewarding this can be, especially, when you share it with your loved ones.


For the pincho:

  • 2 carrots, peeled
  • 6 slices baguette, cut at a sharp angle
  • 5g fresh dill

For the pickle brine:

  • 120ml vinegar
  • 1 cup water
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp caraway or fennel seeds

For the hummus:

  • 1 parsnip, peeled & cut into chunks
  • 1 x 400g tin cannellini beans, drained
  • Juice & zest of 1 lemon
  • 1 garlic clove, peeled
  • 4 tbsp olive oil
  • salt & pepper to taste
Image of Parsnip & white bean hummus pincho with pickled carrot


Prep time: 20 min
Cooking time: 40 min
  • Step 1

    Preheat the oven to 190°C/Gas 5.
  • Step 2

    On a baking tray, spread out the parsnip evenly, mix gently with olive oil, salt and pepper and cook for 20-25 minutes, or until tender.
  • Step 3

    Meanwhile, use a vegetable peeler to cut the carrots into vertical ribbons. Place them in a heatproof bowl and set aside.
  • Step 4

    In a small saucepan, combine all the pickle brine ingredients and bring to a boil. Stir until the sugar and salt are dissolved and remove from the heat.
  • Step 5

    Through a sieve, pour the brine into the bowl with carrots, making sure they are completely immersed. Cover with a plate and let cool to room temperature.
  • Step 6

    In a blender, combine all the hummus ingredients and blend until make it into a silky texture.
  • Step 7

    Lightly toast the baguette slices and spoon the hummus on top. Gently place the pickled carrot on top and garnish with fresh dill.

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