- Pre-heat the oven to 200c fan. Chuck the carrots into a baking tray and add ½ the oil and a good pinch of salt. Toss together and roast for 25 minutes until nearly cooked through. If you are using massive carrots, cut them into quarters, lengthways before cooking.
- Meanwhile, mix the rose harissa together with the honey and remaining oil. Drizzle three quarters over the carrots. Toss together and roast for another 5-6 minutes or until sticky.
- To make the hummus, drain the chickpeas and reserve the chickpea water. Chuck the chickpeas, garlic, lemon, tahini, a generous pinch of salt and 100ml of the chickpea water into a blender. Blitz until smooth. If it is too thick add another 20ml of the chickpea water.
- To serve, swirl the hummus onto a plate. Pile the carrots in the middle and drizzle over the remaining harissa. Garnish with the pine nuts and coriander. Serve immediately.
Serves 4 as a side
500g peeled carrots, cut in half lengthways
2 tbsp olive oil
1 ½ tbsp rose harissa
1 tbsp runny honey
400g tin chickpeas, drained
2 cloves garlic
The juice of ½ a lemon
10g toasted pine nuts
A small handful of finely chopped coriander leaves