Moroccan-spiced carrot hummus and flatbreads recipe | TASTE

Ingredients

• 500 g carrots, peeled and cut into chunks
• 3 - 4 garlic cloves, unpeeled
• 4 T extra virgin olive oil, plus extra for moistening
• 1 x 400 g can chickpeas
• 1⁄4 cup tahini
• 2 T lemon juice
• 1⁄4 cup water
• 1⁄2 t ground cumin
• 1⁄2 t ground ginger
• 1⁄4 t ground coriander
• 1⁄4 t chilli powder
• Ground allspice, a good pinch
• Sea salt and freshly ground pepper, to taste
• Microcoriander, for sprinkling
• Flatbreads, for serving
• For the Moroccan pickled carrots:
• 2⁄3 cup white wine vinegar
• 7 T water
• 4 T sugar
• 1⁄2 t salt
• 1 1⁄2 t white mustard seeds
• 2 bay leaves
• 4 cloves
• 1 T harissa paste
• 400 g Woolworths rainbow carrots, peeled and shaved into strips