For the carrots:
400g young carrots (with greens for the pesto)
3 garlic cloves
2 tsp cumin seeds
salt and pepper
For the hummus:
400g chickpeas, drained
½ tsp salt
5 tbsp lemon juice
150ml cold water
For the carrot top pesto:
Greens from 1 bunch of carrots
60g pumpkin seeds
120-150ml olive oil
a bit of lemon juice
Great for using the whole carrots
Makes 2 large bowls
Preheat the oven to 200°C fan.
Wash the carrots and cut into chunks, without peeling them. Put the carrot pieces into a roasting tin, add the garlic cloves, cumin seeds, drizzle with a bit of olive oil and season with salt and pepper. Roast for 40 minutes, then take out of the oven and leave to cool.
Meanwhile, make the pesto. Pick the leaves off the carrot greens and discard the stems. Put the carrot leaves in a food processor with the garlic, parmesan, pumpkin seeds and olive oil. Blitz to a pesto, adding some water to make it more liquid, then adjust the seasoning with lemon juice and salt. Put in a little bowl and set aside.
For the hummus: Put the chickpeas in a food processor with the roasted carrots, tahini, a bit of lemon juice and salt. Pop the roast garlic cloves out of their skin and add to the food processor. Blend into a stiff paste.
With the food processor running, add the water and keep on mixing for about a couple of minutes until you get a super smooth and creamy hummus.
Put the hummus into a container or a bowl covered with cling film and refrigerate for at least 30 minutes.
When ready to serve, spoon hummus onto a serving plate and swirl through the carrot top pesto, drizzle with a bit of olive oil, sprinkle with pomegranate seeds and serve with seeded crackers or flatbread.