Prep time

15 minutes

Cooking Time

15-20 minutes

Yields

4 people

Ingredients

• 1 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

Directions

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.

Notes: It keeps in the fridge for up to 5 days in an airtight container but it is the best at the moment you make it..

Credits: Sarah Britton, My New Roots.

Enjoy!