Roast carrot hummus with vegetable crudités

1.Preheat oven to 200°C. Slice carrots into bite-sized pieces and transfer to an oven tray.

2.Scatter over cumin seeds, drizzle with a little olive oil and season with sea salt and freshly ground black pepper. Mix well and roast for 25-30 minutes, turning once or twice during cooking, until carrot is tender and just starting to colour. Remove from the oven and set aside to cool slightly.

3.Drain tinned chickpeas and rinse well. Place garlic in a food processor or blender and pulse to finely chop before adding drained chickpeas, roast carrot, tahini, lemon juice and 2 Tbsp of warm water. Blend, adding more water as needed, to form a lovely smooth hummus.

4.Season well with fine sea salt and serve with vegetable crudités to dip. The hummus can be prepared ahead of time and stored in a covered container or jar in the fridge for three or four days.