Ingredients

800g whole carrots, scrubbed

1–2 tbsp olive oil

1 tbsp harissa paste (mild or hot)

If you don't have harissa at home, replace with 2 tsp of paprika

1 tbsp runny honey

½ tsp ground cumin (optional)

Salt & black pepper

1 large tub of good quality hummus

Optional

Finish with fresh herbs like parsley, coriander, or mint. Other toppings from the cupboard or fridge could include toasted pine nuts, sesame seeds, pumpkin seeds, crispy onions or crumbled feta.

Recipe

1. Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment paper.

2. Scrub the carrots - no need to peel. Place them in a large bowl, adding olive oil, harissa paste, honey, cumin (if using), and a generous pinch of salt and black pepper. Toss well so each carrot is evenly coated.

3. Spread the carrots out on the prepared tray so they don’t overlap. Roast for 30–40 minutes, turning once halfway, until tender when pierced with a fork and caramelised at the edges. Larger carrots may take a few extra minutes.

4. Spoon the hummus onto a serving platter. Arrange the roasted whole carrots on top. Add any optional toppings, fresh herbs and season with salt and pepper.