A spicy rose harissa swirl makes this hummus a little bit special. It’s vegan, gluten free and totally irresistible
Prep:5 mins
Serves 8
600g carrots2 tbsp olive oil1 tsp cumin seeds1 garlic bulbjuice of 1 lemon120ml extra virgin olive oil400g can of chickpeas, drained and rinsedrose harissaflatbreads, to serve
STEP 1Heat 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.STEP 2Squeeze 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.
