i garlic clove
60 ml tahini
1 teaspoon ground cumin
zest of 1 lemon
4 tablespoons of freshly squeezed lemon juice
2 tablespoons cold-pressed olive oil
225 g cooked chickpeas, drained and rinsed
3 large carrots
1 tsp coconut oil
1/2 teaspoon smoked paprika
pinch of cayenne pepper
fine sea salt
Preheat the oven to 200 °C. slice the carrots in half lengthwise. Run the carrots in a little bit of coconut oil and place them on a rimmed baking sheet.
Roast the carrots until they are tender and blistered but not overcooked, 15-20 minutes.
Remove the carrots from the oven and place them in a food processor together with the rest of the ingredients. Purée until smooth. add water to get the consistency you prefer, season with salt.
It keeps in the fridge for upp to 5 days in an airtight container but it is the best at the moment you make it..