Carrot Hummus With Extra Virgin Olive Oil Crispbread | Conga Foods

Ingredients

• 1kg bag carrots, roughly chopped
• ½ cup (125ml) Squeaky Gate Extra Virgin Olive Oil
• 2 tsp ground cumin
• Sea salt to taste
• 1 x 400g can chickpeas, drained
• 2 tbsp tahini paste
• 1 large clove garlic, peeled
• 3 tbsp lemon juice
• 1 tsp ground sumac to garnish
• ¼ cup round mint leaves, picked to garnish
• 250g plain flour
• 1 tsp bi-carb soda
• 75ml Squeaky Gate Extra Virgin Olive Oil, plus extra for brushing
• ½ cup (125ml) water
• 2 tbsp white sesame seeds