Roast Carrot, Chickpea & Ginger Dip Recipe

Ingredients

500g carrots
2 tsp cumin seeds
2 cloves of garlic
A thumb of ginger
1 tbsp tahini
1 lemon
1 tbsp honey
A handful of mixed seeds
A handful of coriander

Prep: 15 mins | Cook: 30 mins

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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim the carrots and chop them into 2cm-thick slices. Add them to a large roasting tin. Drizzle over 1 tbsp olive oil. Season with a pinch of salt and pepper. Toss well to mix. Slide the roasting tin into the oven and roast for 20 mins.

2. Meanwhile, peel and finely grate the ginger. Drain the chickpeas, reserving the liquid from the tin. Add the chickpeas and ginger to a food processor.

3. After 20 mins, remove the roasting tin from the oven. Scatter over the cumin seeds, drizzle over the honey and add the whole garlic cloves (leaving them in their skin). Return to the oven for 10 mins till the carrots are tender and lightly caramelised.

4. Add the roasted carrots to the chickpeas and ginger, scraping in any charred bits from the roasting tin. Add the tahini. Grate in the zest from the lemon and squeeze in the juice. Season with salt and pepper.

5. Pour in half of the reserved chickpea water and blitz till combined. Drizzle in a little more chickpea water or olive oil and blitz for a smoother dip. Taste and add more salt, pepper or lemon juice, if you think it needs it.

6. Spoon the dip into a serving bowl. Top with mixed seeds and some coriander leaves and serve.