Roasted Carrot & Chickpea Dip with Feta and Cumin

Ingredients

• 2 1/2 oz (70 g) carrot
• 1 tsp (5 ml) extra-virgin olive oil
• 1 tsp (2 g) cumin
• 1 1/2 oz (40 g) canned chickpeas, drained
• 3/4 oz (20 g) feta
• 3 oz (80 g) plain Greek yogurt, 0%
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh parsley

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Method

1. Heat oven to 425°F (220°C). Cut carrot into thin coins, toss with olive oil and cumin; roast 16 minutes until edges caramelize.
2. Dry drained canned chickpeas; roast on the tray for the last 6 minutes until split. Reserve a spoonful.
3. In a small food processor, blitz roasted carrot, remaining chickpeas, feta and plain Greek yogurt to a rough paste. Loosen with lemon juice.
4. Chill the bowl, then top cold dip with still-warm reserved chickpeas, parsley and tray oil.
5. Keep cold four days; serve beside lamb or grilled chicken.