Maple Roasted Carrot Hummus

1: Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.

2: Roughly chop the carrots into 1cm pieces and add them to the baking tray.

3: Open the tin of chickpeas and drain the aquafaba into a bowl, setting it aside.

4: Add a couple spoonfuls of chickpeas to the tray with cumin, paprika, maple syrup, salt, pepper, and olive oil. Mix and add garlic cloves (with skins on).

5: Cook for 20 minutes, then remove garlic cloves. Stir carrots and return to the oven for another 20 minutes until soft.

6: Rub the remaining chickpeas in a clean tea towel to remove as many skins as possible. Boil in water for 15 minutes.

7: Drain boiled chickpeas and add to a food processor, breaking them down.

8: Add roasted carrots (retain roasted chickpeas for topping) and process until smooth.

9: Remove skins from garlic and add to the processor with tahini, lemon juice, salt and pepper. Process while adding 4 tablespoons of aquafaba and 3 ice cubes until creamy.

10: Drizzle in more aquafaba if needed. Top with olive oil, cumin, paprika, roasted chickpeas, and chopped parsley.