Preheat your oven to 200°C fan. Wash/scrub your carrots, removing all dirt. Place on a baking tray, whole, and drizzle over the olive oil, using the full amount if needed to coat. Season with salt and pepper and roast for 30-45 minutes. You will need to flip and move the carrots about halfway through. They will be browned on the outside, soft and tender in the middle. Once cooked, remove and set aside.

Meanwhile, put the garlic, lemon juice and zest, chickpeas, tahini, cumin, ginger and 2 tablespoons of water into a blender and blitz until they form a rough paste.

Once your carrots have cooled slightly, roughly chop and add the to the blender. Add another 2 tablespoons of water and the chilli flakes and season with salt and pepper, blending again until the mix has a hummus-type texture. You can add a little more water to make it smoother.

I like to eat this dip slightly warm, or you can refrigerate it before serving if you prefer. To serve, place in a bowl, drizzle over some olive oil to make it nice and moist, and scatter with fresh coriander and some salt and pepper.