ROASTED CARROT HUMMUS WITH FETA AND MINT, AND GINGER, LIME AND HONEY SPRITZ

SERVES 10

INGREDIENTS

• 3 (400g total) medium carrots, peeled, cut into 3cm pieces

• 3 garlic cloves, peeled

• 1 tsp each cumin, coriander & caraway seeds

• ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle

• 400g can chickpeas, rinsed and drained (we used Woolworths Macro Organic Chickpeas)

• 200g Persian feta (soft), drained, crumbled

• 2 tbsp finely chopped mint leaves, plus extra to serve

• Grissini & roasted chickpeas, to serve

Ginger, Lime and Honey Spritz

• 5cm piece (25g) ginger, peeled, cut into matchsticks

• ½ cup (175g) honey

• ¼ cup (60ml) lime juice, plus lime wedges, to serve

• Ice cubes

• 750ml bottle sparkling wine

METHOD

1 For the dip, preheat oven to 200C. Place the carrots in a roasting pan and add the garlic, spices and olive oil. Season to taste and toss to combine. Roast, tossing occasionally, for 35-40 minutes until carrots are roasted and lightly caramelised. Remove from the oven and stand to cool completely.

2 Place the cooled carrot mixture in a food processor and add the chickpeas, ¾ of the feta and mint. Pulse until combined but still slightly textured. Season to taste. Transfer to a serving bowl, scatter over remaining 50g feta, extra mint and drizzle with extra olive oil. Serve with grissini and roasted chickpeas.

3 For the spritz, place the ginger, honey and ⅔ cup (160ml) water in a small saucepan over medium heat and stir until combined. Remove from the heat, cool, then stir in lime juice. Place ice cubes in glasses with as much or as little of the syrup as you like. Top up with sparkling wine and serve with lime wedges.