Roast Carrot and Chili Hummus

Ingredients

• 400g tin of chickpeas
• 2 carrots
• 150ml  olive oil
• 5 tablespoons of water
• 2sticks of rosemary
• 1 juicy lemons
• 1 heaped tablespoons of tahini
• 1.5 cloves of garlic
• 1 teaspoon of cumin
• 1/2 red chilli pepper
• salt and pepper to taste

1. Chop the carrots into rounds and roast in a preheated oven at 180 degrees C for 45min.
2. Add the carrots and the rest of the ingredients into a blender. Blend on high until smooth.
3. Serve with crackers or crudites.