For the hummus:
200g carrots, cut into sticks
1 teaspoon cumin seeds
1 tablespoon extra virgin olive oil
1 x 400g tin chickpeas, drained
2 tablespoon tahini
Juice of 1 lemon
80g California walnuts, toasted
Splash of water
Salt and pepper to taste
A handful of green olives, roughly chopped
2 slices of preserved lemons, thinly sliced
Small bunch coriander, roughly chopped or torn
Additional extra virgin olive oil (optional)
1. Preheat the oven to 180°C.
2. Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25-30 minutes, or until tinged golden.
3. Place the roasted carrots, chickpeas, tahini, lemon juice and 50g of the California walnuts into a food processor and blitz until smooth, adding in a splash of water if you need to loosen the mixture a little, season to taste with salt and pepper.
4. Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts. Drizzle over some extra olive oil.