- 600g carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp cumin seeds
- 1 garlic bulb
- juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 120ml extra virgin olive oil
- 400g can of chickpeas, drained and rinsed
- rose harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- flatbreads, to serve
Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.