350 g carrots organic washed trimmed cut into 2cm chunks
400 g chickpeas drained and rinsed organic canned tinned
2 tsp cumin seeds
3 cloves garlic unpeeled
1 juice of lemon
2 tbsp olive oil
Equipment
food processor
oven
Directions
Preheat the oven to 220c/Gas Mark 7
Place the carrots in a small roasting tin, add the garlic, cumin and 1 tbsp of the olive oil and toss to mix.
Place the garlic under the carrots and roast for 15-20 minutes or until the carrots are tender and lightly charred.
Add the chickpeas to the roasting tin ans stir well to coat them with the cooking juices.
Remove and discard the skins from the garlic.
Transfer the ingredients to a food processor, add the remaining oil and lemon juice, then use the pulse setting to blend to a creamy puree. Season to taste with salt and pepper.
