Carrot humus with cumin and swirled harissa

• carrot↗600g g
• olive oil↗2 tbsp tbsp
• cumin seeds↗1 tsp tsp
• garlic head↗1
• lemon↗juice of 1

  juice of 1

• first‑press olive oil↗120ml ml
• canned chickpeas↗400g g

  drained and rinsed

• pink harissa↗
• lavash↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Cut the 600 g carrots into pieces and toss with 2 tbsp olive oil, 1 tsp cumin seeds and the garlic head, separated into cloves. Spread on a tray and bake for 40 minutes or until caramelised.

2. 2

   Squeeze the garlic cloves from their skins and place them in a food processor together with the carrots, juice of 1 lemon, 120 ml first‑press olive oil, the drained and rinsed chickpeas and a little seasoning. Blend to a smooth paste. Add a bit of hot pink harissa and stir. Serve with lavash.