Quick Recipe: Roasted carrot and houmous dip
Prep/cooking time: 25min Serves 4 350g carrots, washed, trimmed and cut into 2cm chunks3 cloves garlic, unpeeled2tsp cumin seeds2tbsp olive oil1 (410g) can of chick peas in water, drainedjuice of 1 lemonsalt and freshly ground black pepperFor the crudités:1 carrot, peeled and cut into batons1 green pepper, cut into batons10 cherry tomatoes10 button mushrooms
Preheat the oven to 220C/Fan 200C/400F/Gas Mark 6. Place the carrots in a small roasting tin, add the garlic, cumin and 1tbsp of the olive oil, then toss to mix Roast for 15-20min. Add the chick peas and stir well. Slip the garlic from their papery skin – discard the skin. Transfer to a food processor, add the remaining oil and lemon juice, then whiz on the pulse setting to form a creamy pure. Season to taste, transfer to a bowl and serve with the vegetable crudits.