Roasted carrot, celeriac and almond dip

INGREDIENTS:

• 150g carrot, roughly chopped
• 150g celeriac, roughly chopped
• 1 tsp cumin seeds
• 70g almonds
• 125g chickpeas
• 2 cloves garlic
• Juice of 1 lemon
• 2 1/2 tbsp olive oil Salt and cracked black pepper

METHOD:

1. Preheat the oven to 180 degrees.
2. Drizzle the carrot and celeriac with 1/2 tbsp olive oil, cumin seeds and a pinch of salt. Roast in the oven for 30 minutes. Then add the garlic (in the skin) and almonds and roast for a further 5 minutes.
3. Put the carrots, celeriac, almonds, garlic (squeezed out of the skin), chickpeas, and lemon juice in a food processor. Pulse the mixture whilst drizzling in the olive oil until you reach your desired consistency. Season to taste.
4. Transfer to a serving dish and top with another drizzle of olive oil and some cumin seeds, for a shared platter with crudites and crackers. Otherwise, for a single snack serving, we would suggest 2 heaped tablespoons alongside some chopped carrots, cucumber, radishes and/or a few seeded crackers. Keep in an airtight container in the fridge for up to 5 days.