For Sophie Gray’s best carrot tips and tricks, go to In season with Food magazine: carrots.
Ingredients
Method
1.Preheat oven to 220°C. Toss the carrots with the olive oil, salt and pepper, place on a baking sheet and roast for 15-20 minutes, or until tender and browning along the edges.
2.Place the chickpeas in a food processor with the carrots and pulse, then add the tahini, cumin, paprika, ginger, garlic and lemon juice and pulse to a paste.
3.With the motor running, drizzle in about ⅓ cup water slowly, stopping to scrape down the sides until you have a creamy texture. Season with salt, pepper and lemon juice to taste.
4.Transfer to a serving dish and top with a drizzle of olive oil and some toasted seeds or dukkah, if desired.
• To toast seeds, simply toss briefly in a hot, dry pan. We used pumpkin and sunflower seeds. • This recipe only uses ½ can chickpeas, so freeze leftovers for a subsequent batch of hummus.
Note
