Steps
- Preheat the oven to 400°F / 200°C. Cut 300g of peeled carrots into 1¼in / 3cm pieces.
- Toss the carrots with the juice of ½ lemon and half of 2 tablespoons of olive oil in a roasting pan. Season with salt and roast for 20-25 minutes, until tender.
- Blend the carrots, pan juices, and remaining oil with 240g of drained cooked chickpeas, 2 tablespoons of tahini, 1 chopped garlic clove, and 1 tablespoon of harissa until smooth. Season with salt.