Tandoori roast carrots with a tomato and butter bean dip

These tandoori carrots are packed with flavour and taste great on slices of sourdough or another crusty bread, with chilli flakes and coconut yoghurt.

Ingredients

600g trimmed carrots

Tandoori dressing

1tsp ground turmeric

1tsp cumin seeds

1tsp garam masala

1tsp ground coriander

1/2tsp ground cinnamon

1tsp salt flakes

1/2tsp garlic granules

2tbsp olive oil

Pinch of chilli flakes

Butterbean hummus

1 can of drained butterbeans

1tbsp tahini

1tbsp olive oil

1/2tsp salt

5 cherry tomatoes

Instructions

1. Preheat oven to 180^o Place all the dressing ingredients into a large lidded container, add the carrots and shake to coat. Ideally, leave the carrots to marinate for at least half an hour.
2. Place the marinated carrots onto a baking tray and roast for 50 minutes to 1 hour, occasionally turning, until the carrots look a little charred and are soft inside.
3. Make the hummus by placing the butter beans, tahini, garlic, olive oil and lemon juice in a blender. Blend until smooth and creamy for approximately two minutes before adding the tomatoes. If the mixture is too stiff, add a little water to loosen it. Season to taste and blend again to mix thoroughly.
4. Serve the butter bean dip topped with the carrots. Add yoghurt, sea salt and chilli flakes if desired.

Serves 2