Step 1

300 g Carrots · 1 tbsp Olive oil

Preheat the oven to 200 °C. Peel the carrots, cut them into pieces and toss them with 1 tablespoon of oil.

Step 2

Roast the carrots for about 25 minutes, until tender and lightly browned. Let them cool for a few minutes.

Step 3

240 g Cooked and drained chickpeas · 1 tbsp Tahini · 1/2 tbsp Lemon juice · 1 Garlic · 1 tbsp Olive oil · 1/2 tsp Ground cumin · 1/2 tsp Paprika · 1 1/2 g Salt · 1 tbsp Water

Blend the carrots with the chickpeas, tahini, lemon juice, garlic, cumin, paprika, salt, water and the remaining tablespoon of oil.

Step 4

1/2 tbsp Lemon juice · 1 1/2 g Salt · 1 tbsp Water

Taste and adjust the salt or lemon. Add a little more water if you want a smoother texture, and serve.