Roasted carrot hummus

1 can chickpeas drained and rinsed aquafaba liquid leftover from cooked chickpeas

1 tsp ground cumin

3 hyphen 4 medium sized carrots 250g peeled

150g tahini

4 tbs olive oil

salt and fresh lemon juice to taste

1 whole garlic bulb

optional toppings extra olive oil chickpeas paprika pine nuts

Step 1

Preheat oven to 400°f (200°c).

Step 2

Place the carrots on a baking sheet and drizzle with 1 tbs of olive oil. toss to coat evenly.

Step 3

Drizzle the top off the whole garlic bulb to expose the cloves, then drizzle with the remaining 1 tbs of olive oil. wrap the garlic bulb in aluminum foil and place it on the baking sheet with the carrots.

Step 4

Roast the carrots and garlic in the preheated oven until the carrots are tender and slightly caramelized.

Step 5

Once roasted, remove the garlic cloves from the bulb and set them aside.

Step 6

In a food processor, combine the roasted carrots, roasted garlic cloves, drained chickpeas, tahini, lemon juice, aquafaba, 2 tbs olive oil, ground cumin, salt. blend until smooth.