Roasted Carrot and Cumin Dip with Celery

Method

Make it happen

1. 01

   Heat oven to 200°C fan. Toss sliced carrots with cumin and olive oil and roast for 25 minutes until tender.

2. 02

   Blend roasted carrots with drained chickpeas, lemon, tahini and water until smooth.

3. 03

   Taste and adjust seasoning, adding a little water to loosen if necessary.

4. 04

   Wash and cut celery into sticks and serve with the dip.