Ingredients
- 200 g (7.1oz) carrots
- 1 drizzle olive oil
- 1 x 440g tin cooked chickpeas
- 1 garlic clove
- crushed
- 2 tsp tahini
- 2 tbsp lemon juice
- 2 tsp ground cumin
Instructions
- Preheat the oven to 200C/gas mark 6.
- Place the carrots on a baking sheet, drizzle with olive oil and season.
- Roast in the oven until soft about 30 minutes.
- When the carrots have cooked, place them and the remainder of the ingredients into a mixer and blitz until blended and smooth.
- Spoon into a bowl and level to remove any air pockets.
- Serve immediately with warm pitta bread, or cover with a film of olive oil to preserve and store in the refrigerator.
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