This recipe is from ” Alice’s Cook Book” by Alice Hart.
Ingredients
- 2 large organic carrots scrubbed and thickly sliced
- 1 1/2 tsps cumin seeds
- olive oil
- 1 plump garlic clove peeled and chopped roughly
- 400 g tinned chickpeas drained and rinsed
- 1 heaped tbsp tahini paste
- extra virgin olive oil
- lemon juice to taste
- Pitta Bread or Flatbread to serve
Servings:
Instructions
- Preheat the oven to 200 C, Fan 190 C Gas 6.
- Toss the carrots and the cumin with a little olive oil and season. Tip into a roasting tin and spread out. Cook for about 35 minutes until soft and starting to brown at the edges. Set aside to cool.
- Crush the garlic with a pinch of sea salt in a pestle and mortar. Put the chickpeas in a food processor with the garlic, tahini and carrots. Blend to a coarse puree.
- Add a glug of extra virgin olive oil and some lemon juice. Check the balance until you are happy.
- Serve with warmed pitta breads or flatbreads.
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