1 can chickpeas- drained and rinsed
2 Tbsp Olive oil
1 red onion
2 garlic cloves
Tsp maple syrup
Salt & pepper to taste
Heaped Tsp light tahini
Juice from 1/2 lemon
2-4 Tbsp water
150g rainbow carrots
Sea Salt and pepper
Preheat the oven to 180c and place the carrots onto a baking tray, with a drizzle of olive oil and pinch of salt and pepper.
Pop this into the oven to roast for around 30 minutes.
Meanwhile, finely slice the onion and add this to a pan with a little olive oil. Bring the heat to medium and cook the onion until softened. Add in the garlic and continue to cook.
Once the onion is starting to crisp and caramelise, pour in the maple syrup and cook for a few more minutes.
In a food processor, combine all of the hummus ingredients and blend until super smooth and creamy.
To serve, start by layering your hummus, then top with the roasted carrots and a garnish of pomegranate seeds and fresh herbs.
Serve with a stack of Nairn’s oatcakes for dipping and enjoy!