Carrot hummus ingredients

• 500g carrots, peeled and cut into 3cm chunks (plus more if you are turning this into a main course – see below)
• 1 garlic clove
• 1 x 400g tin chickpeas, drained and rinsed
• 40g tahini
• 50ml water
• 1 tsp cumin seeds, toasted and ground
• ½ orange, zest and juice
• Juice of 1 lemon
• 100ml extra virgin olive oil
• 1 x 400g tin or 300g jar of chickpeas, drained
• 1 tablespoon rapeseed oil
• the zest of 1 unwaxed lemon
• 40g Parmesan (Tommi uses a vegetarian one)
• a small bunch of parsley leaves picked

How to make Thomasina Miers' carrot hummus

1. Preheat the oven to 200C/180C fan/gas 6. Spread the carrots out in a baking tin or tray, toss with a tablespoon of olive oil and season generously. Cook for 20-25 minutes until golden on the edges, then allow to cool.
2. Meanwhile blitz the chickpeas, garlic, tahini in a food processor, pouring in the cold water to release the blades. Blitz for a few minutes to aerate the chickpeas.
3. Once the carrots are cool add them to the processor with the cumin, blitzing them for a minute or two pouring in the citrus juices little by little to help process the carrots.
4. Lastly pour in the remaining olive oil in a steady stream with the motor running until fully incorporated and the hummus is smooth.
5. Hodmedod's is a great website for buying pulses. Bold Beans is another great website for buying environmentally positive beans.

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