Roasted carrot & houmous dip

This makes a tasty change to traditional hummus and is perfect for a light lunch, snack or appetiser when entertaining. Plus all the veg help you on your way to 5-a-day.

Preparation: 10 mins
Cooking: 15 mins
Serves: 4
Per serving: 181 calories, 8g fat, 1.2g saturates, 11.7g sugars, 0.6g salt

What you need:

350g carrots, washed, trimmed and cut into 2cm chunks
3 cloves garlic, unpeeled
2tsp cumin seeds
2tbsp olive oil
1 (410g) can of chick peas in water, drained
juice of 1 lemon
salt and freshly ground black pepper

For the crudités:

1 carrot, peeled and cut into batons
1 green pepper, cut into batons
10 cherry tomatoes
10 button mushrooms

What you do:

Preheat the oven to 220ºC/Fan 200C/400ºF/Gas Mark 6. Place the carrots in a small roasting tin, add the garlic, cumin and 1tbsp of the olive oil, then toss to mix – tuck the garlic under the carrots. Roast for 15-20mins or until the carrots are lightly charred and tender.
Add the chick peas to the roasting tin and stir well to capture all the cooking juices. Slip the garlic from their papery skin – discard the skin. Transfer to a food processor, add the remaining oil and lemon juice, then whiz on the pulse setting to form a creamy puree. Season to taste with salt and ground black pepper.
Transfer to a bowl and serve with the vegetable crudités.