Vegetable Platter with Grilled Carrot and Chickpea Dip | Outback Barbecues

Ingredients

• 250g plain flour
• 1 tablespoon olive oil
• 1 level teaspoon dried instant yeast
• 150ml warm water
• Large pinch fine sea salt
• 350g carrots, peeled and cut in half lengthways
• 1 clove garlic
• 200g cooked chickpeas (drained weight)
• 1 tablespoon tahini
• 2-3 tablespoons lemon juice
• 1 red pepper
• 200g sugar snap peas
• 8 spring onions