Carrot, cumin & harissa hummus

SERVES 4 PREP 10 mins COOK 20 mins EASY V

Cut 600g carrots into chunks and toss in a roasting tin with 2 tbsp olive oil, 1 tsp cumin seeds and

1 garlic bulb, broken into cloves. Roast at 200C/180C fan/gas 6 for 40 mins until the carrots are tender and caramelised. Squeeze the garlic from its skins directly into a food processor. Add the carrots, the juice of 1 lemon, 120ml olive oil, a 400g can chickpeas, drained, and some seasoning, and blitz until smooth. Spoon the hummus into a bowl, swirl in some rose harissa and serve with flatbreads.

GOOD TO KNOW vegan • gluten free

PER SERVING 239 kcals • fat 19g • saturates 3g •

carbs 11g • sugars 6g • fibre 5g • protein 3g • salt 0.1g