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Preheat the oven to 220°C, gas mark . Keep the carrots whole unless thicker than your thumb, in which case halve lengthways. Spread out in a roasting tin, toss with 2 tbsp oil and ½ tbsp cumin, then roast for 25 minutes. Shuffe the tin and transfer ½ of the carrots to a chopping board; set aside. Drizzle the honey over the remainder and add 80g chickpeas to the tin. Roast for10-15 minutes until the carrots are singed.
Meanwhile, transfer the remaining chickpeas and the chickpea liquid to a saucepan with the garlic. Roughly chop the partly cooked carrots, then add to the pan and simmer gently for 10 minutes (top up with water to cover if necessary). Use a slotted spoon to transfer the chickpeas and carrots to a blender. Add 125ml cooking liquid (or water if necessary), plus the tahini and ½ tsp salt; blend until smooth. Stir in the lemon juice, then put the houmous in a serving bowl, making an indent in the middle.
Toast the seeds in a dry pan with ½ tsp paprika, ½ tsp cumin and a pinch of sea salt. Pile the roasted carrots and chickpeas onto the houmous. Spoon the seeds on top, drizzle over the remaining 2 tbsp oil and add a pinch of paprika. Serve with the bread.
Typical values per serving (including 50g sourdough) when made using specific products in recipe
Energy | 2,509kJ/ 601kcals |
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Fat | 30g |
Saturated Fat | 4.6g |
Carbohydrates | 58g |
Sugars | 22g |
Fibre | 13g |
Protein | 17g |
Salt | 1.4g |
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