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Roast @ 200°c:
450g carrots
drizzled in olive oil
1 tbsp salt
1 tsp cumin
1 tbsp smoked paprika
pinch black pepper
2 garlic cloves
Blend with:
3 tbsp olive oil
1 tin chickpeas (with liquid)
1 lemon (juiced)
2 tbsp tahini
drizzle of ice cold water
extra salt, oil, cumin, smoked paprika to taste
Top with oil, smoked paprika, coriander, za’atar, sumac and served with toasted bread.
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