Rinse the quinoa and place into a small saucepan with 2 cups of water. Bring to the boil, stir, cover and turn the heat down low to simmer for 12 minutes then turn the heat off and let it steam for another 5 minutes.

Mix through half the parsley, the juice of 1 lemon, 2 tbsp of olive oil and some salt, pepper to taste. Set aside.

Meanwhile, preheat an oven to 230C.

On a large baking tray, combine the Brussel sprouts, pumpkin, onion and chickpeas. Drizzle with 2 tbsp of olive oil and season with a little salt and pepper. Toss well and roast in the preheated oven for approx. 20 minutes, until the veggies are caramelised and softened and the chickpeas, crisp. Scatter the pepita seeds over the tray with the remaining parsley, squeeze over half the remaining lemon and toss everything around.

To serve spoon the quinoa into a large bowl, top with the roast veggies, chickpeas and pepita seeds and spoon over the hummus. Finish with some za’atar and a drizzle of extra virgin olive oil.