1 1/2 teaspoons cumin seeds
Salt and pepper
1 fat garlic clove, roughly chopped and crushed
1 (14-oz) can chickpeas, drained
1 heaping tablespoon light tahini
Extra-virgin olive oil
Lemon juice, to taste
1. Preheat oven to 400 degrees F. Toss the carrots with the cumin seeds and some oil and seasoning. Spread out in a roasting pan and roast until soft and charring at the edges, about 35 minutes. Let cool.
2. Combine the garlic, chickpeas, tahini, and cumin-spiked carrots in a food processor and pulse until coarse-fine. Add a slug of extra-virgin olive oil and a squeeze of lemon juice, then adjust the balance until you're happy. Serve with warm flatbread.
Recipe reprinted with permission from Alice's Cook Book by Alice Hart.