Cumin & honeyed carrot houmous

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.