By Eve Watson @eve_thetravellingspoon
Makes approximately 1 x 1L container. You will need a blender!
1kg x carrots
1x 400g tin of chickpeas
1x HEAPED tbsp tahini
3x tbsp cumin seeds
3x tbsp coriander seeds
3x tbsp ground turmeric
2x tbsp ground cumin
Zest and juice of 1 - 2 lemons
1⁄2 cup of olive oil
1⁄2 cup of water Big pinch of salt
Big pinch of pepper
1⁄2 bunch of parsley
Preheat the oven to 200 degrees celsius.
Slice the carrots into 1 - 1⁄2 cm round slices. Don’t worry about being to particular.
Place on a tray lined with baking paper and drizzle with olive oil, salt, pepper, cumin (seeds and ground), coriander seeds and turmeric.
Roast for about 30 - 45 mins until soft but not to crispy, you want them to be soft rather than crunchy.
Strain and rinse the chickpeas.
Once the carrots have cooled, add all the ingredients to your blender and blend. Scrape down the sides and have a taste. Adjust seasoning as necessary.
Scrape into a bowl.
I always garnish with a drizzle of olive oil, a few toasted sunflower, pepita and sesame seeds and few fresh herbs. A sprinkle of paprika is also really nice.