Roasted Carrots with Chickpeas & Sherry Vinegar Caramel - Cuisine Magazine - From New Zealand to the

Ingredients

• 8 table carrots
• 1 bunch purple baby carrots
• 1 bunch yellow baby carrots
• 2 tablespoons extra virgin olive oil
• CRISPY CHICKPEAS
• 1 x 400g can chickpeas, drained
• ¼ cup extra virgin olive oil
• HUMMUS
• 1 x 400g can chickpeas, drained (reserve the liquid)
• 50g tahini
• 10g garlic
• 1 heaped teaspoon ground cumin
• ½ teaspoon salt
• a pinch ground white pepper
• juice of ½ lemon
• 30ml olive oil
• SHERRY VINEGAR CARAMEL
• 20ml water
• 60g sugar
• 1 teaspoon honey
• 60ml sherry vinegar
• TO SERVE
• flat-leafed parsley, roughly chopped