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Peel, trim and roughly chop the carrots.
Peel and roughly chop the garlic.
Juice the lemons.
Drain the chickpeas.
Connect the Triblade attachment to the hand blender.
Pre heat the oven to 180°C.
Add Ingredients 1 (oil, carrot) on to the baking tray.
Toss to coat.
Roast for 20 minutes.
Add to the large bowl.
Add the Ingredients 2 (tahini, garlic, lemon juice, chickpeas, oil, salt, water, harissa) into the beaker.
Use the Turbo function to process the mixture until smooth.
Serve.
Peel, trim and roughly chop the carrots.
Peel and roughly chop the garlic.
Juice the lemons.
Drain the chickpeas.
Connect the Triblade attachment to the hand blender.
Pre heat the oven to 180°C.
Add Ingredients 1 (oil, carrot) on to the baking tray.
Toss to coat.
Roast for 20 minutes.
Add to the large bowl.
Add the Ingredients 2 (tahini, garlic, lemon juice, chickpeas, oil, salt, water, harissa) into the beaker.
Use the Turbo function to process the mixture until smooth.
Serve.