Ingredients - 1 Large bowl
400g carrots
400g tin of chickpeas
1 clove of garlic
4 tbsp olive oil
a pinch of salt and freshly ground black pepper
juice of 1/2 a lemon
2 tbsp tahini
1 tsp ground cumin
Method
Preheat the oven to 200C/400C/gas mark 6. Cut the carrots into bite-size pieces, put them on a baking tray and roast them in the oven for 25 minutes.
Drain the chickpeas and rinse thoroughly. Peel and finely chop the garlic. Put all the ingredients into a blender and blend until smooth, adding a little water if necessary. Check the seasoning and add more salt and pepper if necessary.