• 6 tablespoons extra virgin olive oil, divided
• 4 carrots, scrubbed and cut into irregular 2cm pieces
• 1 400g tin of chickpeas
• 2 tablespoons Whole Earth Smooth Original Peanut Butter
• Juice of ½ a lemon
• 1 teaspoon hot smoked paprika
• Salt and pepper

To serve:
A mix of raw vegetables for dipping (fennel, asparagus, carrots, cucumber, radishes and celery all work well).

Preheat the oven to 200°C.

Drizzle 2 tablespoons of the olive oil into a roasting tin. Toss the carrots in the tin with the oil, pour in 2 tablespoons of water and season lightly with salt and pepper. Cover the tin tightly with foil and place in the oven for 25 minutes. Remove the foil from the tin, toss the carrots and return to the oven for 10 minutes to caramelise. The carrots are done when they are soft to the point of a knife.

Add the chickpeas, carrots, peanut butter, lemon juice and paprika to the bowl of a food processor with the remaining oil. Blend on a high speed for 30 seconds, then scrape down the sides and blend again. While the blade is running, slowly pour in 2 tablespoons of ice-cold water through the hole in the lid. This will help the hummus to become light and creamy. Remove the lid, taste and adjust the seasoning according to your preference.

Serve the hummus in a bowl with a platter of vegetable crudites for dipping.

Variations:

• Swap out the chickpeas for a tin of white beans – cannellini, haricot or butter beans would all work well.
• If you don’t have any lemon, try using lime juice or a splash of light vinegar instead.
• Instead of paprika, use cumin, coriander seed, chilli, or ras el hanout.