250 g (8 oz) carrots, peeled and roughly chopped into bite-sized pieces
1 tablespoon cumin seeds
3 tablespoons olive oil
400 g (13 oz) can chickpeas, drained
4 tablespoons tahini paste
1 teaspoon ground coriander
salt and pepper
red pepper slices
Put the carrots into a frying pan with the cumin seeds and oil and cook over a high heat for 5 minutes until the carrots have turned golden in places, without burning the seeds.
Remove from the heat and place in a food processor with the chickpeas, tahini paste and coriander. Season well with salt and pepper and whizz until smooth, adding a little cold water to loosen if necessary. Transfer to a serving bowl.
Serve with red pepper slices and cucumber sticks, and oatcakes, if liked.